My One Pot Chicken Fajitas and Rice is full of garlic, onions, peppers and a sweet secret ingredient that just makes these irresistible!
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One Pot Chicken Fajitas and Rice

My One Pot Chicken Fajitas and Rice is full of garlic, onions, peppers and a sweet secret ingredient that just makes these irresistible!
Course One Pot Meals
Cuisine Mexican
Author Mila Furman

Ingredients

Fajita Seasoning

  • 1 ½ tbsp paprika
  • ½ tsp cayenne pepper more if you like it spicy - I usually add 2 teaspoons
  • 1 ½ tsp ground coriander powder
  • 2 tsp cumin powder
  • 2 tsp ground black pepper
  • 2 tsp onion powder
  • 2 tsp brown sugar
  • Marinade
  • ½ cup freshly squeezed orange juice about 1 orange
  • 3 tbsp 3 tbsp of lime juice approximately 1 lime
  • 1 tbsp cilantro roughly chopped
  • ¼ cup olive oil
  • 2 tsp salt

Chicken and Rice

  • 5-6 Chicken thighs bone in skin on
  • 2 tbsp avocado oil separated
  • 1 large onion sliced
  • 2 large red peppers sliced
  • 1 cup long grain rice
  • cups chicken broth / stock
  • ¾ cup water
  • 3 garlic cloves minced on microplaner
  • 2 packets of Goya Sauzon con cilantro y tomate seasoning mix
  • I 15 oz can diced tomatoes
  • 3 tbsp of roughly chopped cilantro

Instructions

  • Combine all ingredients of the fajita seasoning. *
  • Add marinade, ingredients into ziplock bag along with the chicken. Shake bag well ensuring that everything is covered in the marinade.
  • Marinade for a minimum of 30 minutes up to over night*
  • Preheat oven to 350 degrees
  • Pour avocado or coconut oil into a heavy bottomed pan large enough to fit the chicken and the rice.
  • Place chicken on some paper towels to absorb some of the liquid. Reserve the remaining marinade.
  • Place chicken into hot pan SKIN side down and allow to sear for 3-5 minutes until golden brown. Turn over and allow the other side to sear and get golden brown.
  • Remove chicken and lower heat to medium heat.
  • Remove the darkened bits from the chicken and wipe pan clean with a paper towel. I like to hold the paper towel with tongs and wipe it around so that I do not burn my hands :)
  • Add the remaining oil and red pepper and onions to the pan. Sweat them out until translucent and soft; about 4-5 minutes.
  • Add in the rice, tomatoes, garlic and seasoning packets, water plus any remaining marinade you may have.
  • Let the liquid come to a simmer and allow to simmer for 30 seconds.
  • Place chicken on top of the rice, nestling it in gently. Place a lid on the pan. Bake in the oven for 35 minutes.
  • Remove the lid and bake for 10 more minutes to allow the chicken to brown. The rice is done when all the liquid has evaporated.
  • Sprinkle with cilantro and serve!
  • Remove, allow to rest for 10 minutes and fluff with a fork.
  • Garnish with extra lemons and parsley.

Notes

Recipe adapted from Dini's Flavor Bender!
Note 1: Make extra of the seasoning and keep in a plastic bag or sealed jar. It makes for a great last minute spice mix.
Note 2: Be careful marinading it any longer than over night due to the acidity in the marinade. It can make things a bit too tart.
Note 3: I use avocado oil because of the high smoke point. Feel free to use any other oil.