Mexican Chicken and Rice

    50 minutes

    This is a wonderful one-pot Mexican stew of chicken and rice. It's great for a midweek supper served with flour tortillas for sopping the juices.

    433 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • salt and freshly ground black pepper to taste
    • 1/2 teaspoon paprika
    • 3 tablespoons vegetable oil
    • 1 green capsicum, chopped
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • 185g long grain white rice
    • 1 3/4 cups chicken stock
    • 1/2 cup white wine
    • pinch saffron
    • 400g canned tomatoes
    • 1/3 cup chopped fresh parsley

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Cut each chicken breast into cubes and sprinkle with salt and pepper to taste and and half the paprika. Heat oil in a large frying pan over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
    2. Add capsicum, onion and garlic to pan and cook for 5 minutes. Add rice and cook and stir until rice is opaque, 1 to 2 minutes. Stir in stock, white wine, saffron and tomatoes. Stir in remaining paprika, and salt and pepper to taste. Return to a boil. Cover, and simmer for 20 minutes.
    3. Return chicken to the frying pan to reheat. Stir in parsley.

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    Reviews in English (281)


    Great recipe. I doubled the amount of paprika and added the juice of one lime about 10 minutes after adding the stock etc. Also I rubbed the paprika/salt and white pepper (I like the heat of white pepper) onto the chicken pieces and then covered and left in the fridge for a couple of hours. Finally I added tabasco sauce to taste before returning the chicken to the pot. Serve with slices of avocado and lime, with yoghurt on the side. Also the second time I made it I grilled the chicken pieces, this worked because the texture was then different to the rest of the dish and the chicken seemed to taste better. Brilliant. Thanks for the recipe  -  20 Apr 2013


    I don't know if I'll be making this again. It took ages for the rice to cook and it was a bit too tomatoey I put some white pepper instead of black pepper and it's got a bit of a kick. I felt like as the liquid was absorbing during the 20 minute simmer that it was almost burning on the bottom of the pan despite being on low heat.  -  24 Jun 2017


    So simple and tasty! Add tabasco at the end to kick it up a notch. Bam! Also, don't forget to wash the rice before adding.  -  11 Jan 2011