One Pan South West Tex-Mex Chicken And Rice Recipe
Welcome Friends! Welcome to axe night suppers, and this week we’re going to do a riff on a one pan chicken and rice dish that we did on the channel maybe a year or two years
ago? We’re just going to switch up the flavours it’s still a 1 pan chicken and rice dish but instead of chicken and white and wild rice like we did last time; this time we’re going to mix it up and we’re going to make it sort of a Southwest Tex-Mex kind of deal.
Check out our tutorial where a Pro Butcher cuts up a whole chicken: https://youtu.be/2z7KU7WHr3M
6 chicken thighs
Salt and pepper to taste
15 mL (1 Tbsp) vegetable oil
1 hot pepper, sliced
1 onion, diced
875 mL (3½ cups) chicken broth
375 mL (1½ cups) long-grain white rice
1- 284 mL (10-ounce) can Ro-Tel Original
10 mL (2 tsp) oregano
10 mL (2 tsp) ‘taco’ seasoning***
125 mL (½ cup) frozen corn
1- 540 mL (19-ounce) can black beans, rinsed
Preheat oven to 350ºF (180ºC)
Season the chicken on both sides with salt and pepper.
Brown chicken on both sides in an oven proof pan or braiser over high heat, with a splash of oil.
Transfer browned chicken to a plate.
In the same pan; sauté the onion and hot pepper.
Stir in the rice.
Stir in the black beans, corn, Ro-Tel, oregano, and taco seasoning***.
Stir in the chicken stock and bring to a boil.
Return the chicken to the pan, skin side up and then transfer to oven.
Bake, partially covered for 35 – 45 minutes or until chicken is cooked through and rice is tender.
***Our DIY Taco Seasoning Recipe: https://youtu.be/fJfP5jrP20k
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