Chicken Over Rice Mexican Style

This chicken over rice features amazing Mexican flavors, a tender chicken marinated in a simple adobo mixture plus a fluffy and flavored spanish rice.

Are you thinking about making chicken over rice and not sure what spice and herbs to use? Are you looking for a dish that packs some heat? Try this super easy and tasteful recipe. When it comes to spicing up your meals, this Mexican arroz con pollo recipe will be a game-changer.

This chicken with rice is packed with Mexican flavors. From the earthy taste of the cumin, the peppery hint of the black pepper, to the spicy note of the chilli powder, all those amazing flavors complements each other beautifully.

Chicken over rice is amazing on its own, from juicy chicken thighs, flavourful herbs, and spice blends, to the fluffy spiced rice make this dish like no other out there. Not only does this dish taste absolutely divine. But it is also super versatile and helpful to those people with busy lives. 

Baked chicken over rice Mexican style on a baking dish.

This recipe is perfect for those people who don’t mind a little heat in their dish. And helpful for people who like to meal prep their meals. So they can enjoy them on another day. My chicken over rice recipe is good for the cooler months of the year. But the dish can get enjoyed through spring and summer too.

TOP TIP: If you want the rice to have a nice, fluffy texture, cook it how the recipe suggest and once cooked let it sit for ten minutes. Use a fork or a rice paddle and gently stir to separate the grains. 

The Recipe

Add all spices and oil for the chicken marinade to a medium bowl and mix well. Add chicken to the bowl and coat evenly all sides. Cover with cling film and place on the fridge for at least 30 minutes (or overnight).

Marinated chicken on a bowl.

Preheat oven to 350°F (180°C) and lightly grease a baking dish about 10″ x 15″ (25 x 35 cm). Add onions, jalapenos (or bell peppers), salt, pepper, cumin, oil, paprika and tomato paste to the baking dish.

Spices, vegetables and oil placed on the baking dish.

Pour over the chicken stock (it needs to be hot!) and give it a good mix. Add the rice and mix well, then arrange the chicken.

Chicken arranged over rice, stock and spices on a baking dish.

Cover with foil and bake for about 30 minutes. Uncover the dish and drizzle the chicken with a little bit of oil. Keep baking, uncovered, for another 20 minutes or just until chicken is cooked through.

The cooking time will depend on the size of your chicken, larger pieces needs more time for cooking, but overall you’ll need from 50 to 60 minutes for your chicken to cook through.

Chicken baked after 40 minutes.

If you want the chicken to brown a little more on top, place the dish under the broiler for 3 minutes.

Remove the chicken from the dish, fluffy rice with a fork and return the chicken on top. Cover with foil and allow to rest for another 10 minutes before serving garnished with cilantro.

How To Serve

You can enjoy the tender, spiced chicken over the flavoured rice and just garnish with some cilantro. I also love to serve this recipe with a side of grilled corn, or even just a light green salad or Mexican cabbage salad. If you want to pair some no-alcoholic drinks, I suggest this horchata & strawberry fresca or this agua de piña (pineapple water).

However, I recommend that, if you are planning to serve this dish to children, to either tone the spiciness level down or splitting the recipe in half and cook one half as the recipe calls and the other without chili powder.

Baked Mexican red rice.

How To Store & Reheat This Chicken Over Rice

Are you wondering how you can store the leftovers? Just place them in an airtight container and store in the fridge for up to 3 days. Reheat on the microwave for a couple of minutes or pop it into the oven, covered, for about 5 minutes at 400°F/200°C.

Chicken Over Rice Mexican Style

This chicken over rice features amazing Mexican flavors, a tender chicken in adobo sauce plus a fluffy and favored spanish rice. All made in a very simple way!
PREP 10 minutes
COOK 1 hour
TOTAL 1 hour 20 minutes
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Servings: 6

Ingredients 

For chicken & marinade

  • 6 chicken thights or drumsticks (skinless)
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • 2 tsp paprika (hot or sweet)
  • ½ tsp chili powder (leave out if you don't like spicy)
  • 1 tsp garlic powder
  • ½ tsp ground black pepper
  • 2 Tbsp olive oil
  • 1 tsp salt

For rice

  • 1 ½ cups (275 g) long grain white rice (Mexican rice, basmati, jasmine, etc.)
  • 1 (100 g) large onion (finely chopped)
  • ½ cup (100 g) japalenos or green bell pepper (diced)
  • 1 tsp garlic powder
  • 1 Tbsp cilantro (chopped)
  • 4 Tbsp oil
  • ½ Tbsp tomato paste
  • ¼ tsp ground black pepper
  • 2 ¾ cups (660ml) chicken stock (hot, boiling)
  • 1 tsp salt (read notes)

Instructions

  • Add all spices and oil for the chicken marinade to a medium bowl and mix well.
  • Add chicken to the bowl and coat evenly all sides. Cover and place on the fridge for at least 30 minutes (or overnight).
  • Preheat oven to 350°F (180°C) and lightly grease a baking dish about 10″ x 15″ (25 x 35 cm).
  • Add onions, jalapenos, salt, pepper, cumin, oil, paprika and tomato paste to the baking dish.
  • Pour over the chicken stock (make sure it's hot/boiling) and give it a good mix. Add the rice and mix well, then arrange the chicken.
  • Cover with foil and bake for 30 minutes.
  • Uncover the dish and drizzle the chicken with a little bit of oil. Keep baking, uncovered, for another 20 minutes or just until chicken is cooked through (read notes!).
  • Remove the chicken from the dish, fluffy rice with a fork and return the chicken on top of rice.
  • Cover with foil and allow to rest for another 10 minutes before serving garnished with cilantro.

notes

  1. The cooking time will depend on the size of your chicken, larger pieces needs more time for cooking, but overall you’ll need from 50 to 60 minutes for your chicken to cook through.
  2. If you want the chicken to brown a little more on top, place the dish under the broiler for 3-4 minutes.
  3. When you add salt to rice mixture, please take in mind what kind or brand of chicken stock you’re using. Some brands have more salt on it than others and you might need not salt at all or maybe add a little bit more, depending.
Nutrition
Calories: 520kcal
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