Mexican style one pot poultry and rice
Mexican-style one pot poultry and rice is a flavorful and hearty dish that has its origins in traditional Mexican cuisine. This dish is a popular comfort food that is often made with chicken, rice, tomatoes, onions, and spices, such as cumin, chili powder, and garlic. It is a one-pot meal, meaning that all the ingredients are cooked together in a single pot, making it an easy and convenient option for busy weeknights.
The origins of this dish can be traced back to Mexico’s rich culinary history. Mexican cuisine has been heavily influenced by a variety of cultures, including indigenous peoples, Spanish colonizers, and African slaves. The combination of these different cultures has resulted in a unique and flavorful cuisine that is rich in spices and flavors.
The dish is known by different names across Mexico, such as arroz con pollo, pollo guisado, or pollo al horno. In each region, the recipe may vary slightly, with different ingredients and preparation methods used. For example, some regions may use tomato sauce instead of fresh tomatoes, while others may add vegetables like bell peppers, peas, or carrots.
One-pot poultry and rice has become a popular dish in Mexican-American cuisine, particularly in the southwestern United States. It is often served with tortillas or other bread, and may be topped with fresh cilantro, avocado, or sour cream. It is a filling and satisfying meal that is perfect for feeding a crowd or for enjoying as leftovers throughout the week.
Mexican-style one-pot poultry and rice is a delicious and comforting dish that has a rich history in Mexican cuisine. It is a testament to the diversity and vibrancy of Mexican cooking, and its popularity continues to grow as more people discover its delicious flavors and easy preparation.
- 5 chicken or duck thighs bone in and skin on
- 1 yellow onion diced
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 cups white rice uncooked
- 2 cups black beans, pre-soaked
- 1 tablespoon garlic minced
- 2 cups chicken stock
- 1 cup salsa
- 1/2 red bell pepper minced
- Parsley minced for garnish (optional)
- Preheat your oven to 350 degrees.
- Heat the cast iron skillet on high heat.
- Season your chicken to taste with garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper.
- Add the chicken, skin side down and cook until browned, 4-5 minutes.
- Flip and cook an additional 3-4 minutes.
- Push the chicken to the side (or onto a plate).
- Add the olive oil to your cast iron skillet and heat on medium-high.
- Add in the onions and start to cook for 3-4 minutes.
- Once the onions are mostly melted add in the garlic. Cook for 30 seconds while stirring.
- Add in the uncooked rice, beans, salsa and red bell pepper and cook for a few minutes until boiling.
- Pour in the chicken stock and put the chicken back in skin side up.
- Bake covered with foil for 35-40 minutes.