MEXICAN CHICKEN WITH BEANS AND RICE
This maybe the the best chicken I've ever made. The recipe is very flexible to your tastes. I preferred mine to be spicy but you can easily change to suite your tastes. I love using the Dutch Oven because you don't have to worry about scratching a coating off and the heat is continual and gentle on the food.
Provided by Erv Kosch
Categories One Dish Meal
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Start your baking oven preheating to 250 degree Fahrenheit.
- Heat a Dutch Oven on your stove burner with the Canola Oil over a low flame.
- Dry 2-3 the Chicken Legs with a paper towel.
- Coat the Chicken Legs with the Fajita Spice Mix in a pie tin or similar container. The heavier the coating the spicier the chicken.
- Place the coated Chicken Legs in the Dutch Oven and cover. Brown both sides of the chicken for 3-5 minutes. Don't crowd the chicken or the chicken will burn. Also the Dutch Oven will get hotter as you go so watch your browning time.
- Remove the browned Chicken Legs and set aside.
- Repeat the process until all the chicken is browned. You'll need to keep a thin coat of oil on the bottom of the Dutch Oven so add Canola Oil as needed between brownings.
- Wipe out the hot Dutch Oven with a paper towel to remove the oil and unwanted spices. Leave some extra spice if you want the dish to be hotter.
- Place the ingredients into the Dutch Oven in this order: Chili Beans, Salsa, Chicken Broth, Long Grain White Rice, and then the Chicken Legs.
- Cook for 1 hour and 10 minutes or until the rice is cooked and the chicken's juices run clear. Don't peak if your can avoid it.
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Mame Ahmde
[email protected]This recipe is a waste of time and money.
Charli
[email protected]I would not recommend this recipe to anyone.
Just Sam
[email protected]This recipe was a disaster! The chicken was dry and tough, and the beans and rice were undercooked.
Sanaullah Solangi
[email protected]I found this recipe to be a bit bland. I think it could use some more spices.
Teaboon Boon
[email protected]This recipe is a bit too spicy for me, but my husband loved it. He said it was the best Mexican chicken he's ever had.
Royabkhan Royabkhan
[email protected]I'm not a big fan of Mexican food, but I really enjoyed this recipe. The chicken was tender and flavorful, and the beans and rice were cooked perfectly.
Rajib Rumba
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the beans and rice, and they don't even notice the vegetables.
Apple Dawn
[email protected]I made this recipe for my kids and they loved it! They especially loved the beans and rice.
Aavash Ali
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's a healthy and delicious meal.
Destiny Lubowa
[email protected]I love that this recipe is so versatile. You can add or subtract ingredients to suit your own taste. I like to add a little bit of chopped jalapeno for some heat.
Malik Ahsan Awaan
[email protected]This recipe is a great way to use up leftover chicken. I always have a few pieces of chicken left over after I make a roast chicken, and this is the perfect way to use them up.
SHAHD Azzam
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is always moist and flavorful, and the beans and rice are cooked perfectly.
Paige Playford
[email protected]This is my go-to recipe for Mexican chicken. It's easy to make and always turns out delicious.
Md Sajju Hossain
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it.
Safa Xusen
[email protected]This recipe was a hit with my family! The chicken was tender and flavorful, and the beans and rice were cooked perfectly. I will definitely be making this again.