Mexican chicken and rice by Pinch of Nom

Total Time

35 min

Preparation Time

10 min

Cooking Time

25 min

1848

Ingredients (4 Servings)

  • 1 tbsp ground cumin
  • 2 tsp mild chili powder
  • 1 tbsp smoked sweet paprika
  • 1 tbsp garlic granules
  • 2 tsp dried oregano
  • 8 skinless and boneless chicken thighs (all visible fat removed)
  • sea salt and freshly ground black pepper
  • low-calorie cooking spray
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 1 red onion, diced
  • 1 fresh chili, deseeded and chopped
  • 250g basmati rice, rinsed and drained
  • 1 x 400g tin chopped tomatoes
  • juice of ½ lime
  • 250–500ml chicken stock (2 chicken stock cubes dissolved in 250–500ml boiling water)
  • 160g sweetcorn kernels (tinned or frozen)
  • 1 x 400g black beans, drained and rinsed
  • a small handful of fresh coriander, chopped

Directions

  • Combine all the dry spices, garlic granules, and oregano.
  • Season the chicken thighs with salt and pepper and place them in a bowl or food bag and add half of the spice mix. Mix well so all of the thighs are coated. Set aside.
  • Spray a large heavy-based frying pan with low-calorie cooking spray and place over high heat.
  • Add the chicken and fry for 2 minutes on each side.
  • Remove from the pan and set aside.
  • Spray the pan with more low-calorie cooking spray, then add the peppers and onion and cook for 3–4 minutes over medium heat until they start to soften.
  • Add the fresh chili and the remaining spice mix and stir well, then add the rice and stir until it is well coated.
  • Add the tomatoes, lime juice, and 500ml chicken stock, then stir and bring to the boil.
  • Place the chicken thighs on top and turn the heat down to low.
  • Cover and cook for 30 minutes, stirring halfway through.
  • When the rice and chicken are cooked, stir in the sweetcorn, black beans and half of the coriander. Replace the lid for a few minutes, then sprinkle with the remaining coriander and serve
  • Combine all the dry spices, garlic granules, and oregano.
  • Cut the chicken thighs into bite-sized pieces, season with salt and pepper and place in a bowl or food bag.
  • Sprinkle half of the mix over the chicken. Stir well so all the chicken is coated. Set aside.
  • Spray the pressure cooker with some low-calorie cooking spray and set it to Sauté/Browning.
  • When the pressure cooker is hot, add the chicken pieces and cook for 2–3 minutes, stirring occasionally to make sure they brown evenly.
  • Add the peppers, onion, and chili and continue cooking for another 3–4 minutes, or until the veg starts to soften. Add the rice to the pressure cooker.
  • Add the tinned tomatoes, lime juice, 250ml chicken stock, sweetcorn, black beans, half the coriander and the rest of the spice mix.
  • Stir well and replace the lid.
  • Cook on Manual/Stew for 10 minutes, then allow the pressure to release naturally (Natural Pressure Release/NPR) for 8–10 minutes.
  • Stir gently and serve, sprinkled with the remaining coriander.

Nutrition

Per serves
  • Calories:- 500
  • Protein:- 35g
  • Fat:- 20g
  • Fiber:- 4g
  • Sodium:- 330
  • Carbohydrates:- 35g