One pot Mexican chicken and rice from RecipeTin Eats by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh garlic for garlic powder, vegetable stock for chicken stock, tomato puree for tomato passata, and red kidney beans for black beans.

  • nyratsadventure on March 25, 2026

    This was an easy supper to prepare and cook and the kitchen smelled amazing. My family really enjoyed this dish and there were plenty of leftovers for everyone's lunch the next day. Made for a family of three, using 6 boneless chicken thighs and increased the rice and water by half a cup each. Switched cilantro for parsley and used a mix of beans since that's all I had on hand. For the chicken and spices: In a large bowl, I combined the oil, juice and minced garlic, then added the chicken and tossed everything together. Next, I sprinkled in the spice mix and mixed well to ensure the chicken was evenly coated. I then marinated it for about an hour.

  • KarinaFrancis on May 14, 2025

    Another winner in Nagi’s vault of chicken and rice dishes! We really liked it but I messed up by not reading the recipe properly and using all of the spice rub on the chicken instead of holding some back to add to the rice. It was still delicious, just not as pretty as hers. Will try again

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.