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Braised Chicken Thighs with Mexican Rice

Braised Chicken Thighs with Mexican Rice

Slow cooked chicken with flavorful, Mexican inspired, rice.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 4 people

Ingredients
  

Braised Chicken Thighs

  • 4 Bone In Chicken Thighs (Skin On)
  • 2 tbsp Chili Powder
  • 1 tbsp Smoked Paprika
  • 1 tbsp Salt
  • 2 tsp Cracked Black Pepper
  • 2 tbsp Olive Oil
  • 3 cups Chicken Stock

Mexican Rice

  • 2 cups Long Grain Rice; rinsed and strained
  • 1/4 cup Pureed Fire Roasted Tomatoes
  • 1/2 Yellow Onion, Finely Diced
  • 1 Carrot, Finely Diced
  • 2 cloves Garlic, Finely Diced
  • 1/2 cup Frozen Peas
  • 1 tsp Salt
  • pinch Red Pepper Flake
  • 2 tbsp Olive Oil

Instructions
 

Braised Chicken Thighs

  • Season your chicken thighs with salt, pepper, chili powder, and smoke paprika.
  • Heat your cast iron Dutch oven over high heat until smoking hot.
  • Add olive oil to the pot then sear your chicken thighs, skin side down, until they are crispy and colorful then flip and do the same on the bottom side.
  • Add chicken stock to the pot, then cover and lower the heat to low.
  • Cook for two hours or until the chicken is fall off the bone tender (temps at 195-200 degrees).
  • Set chicken aside, and strain the braising liquid into a liquid measuring cup.

Mexican Rice

  • Place the Dutch oven back on the stove, over medium high heat.
  • Add olive oil to the pot and sauté onions, carrots, and garlic for a few minutes to soften them up.
  • Add rice to the pot and increase the heat to high. Cook while periodically stirring for ten minutes, allowing the rice to get a bit of color and crisp.
  • Add three cups of the braising liquid into the pot (supplement with chicken stock if there is less than three total cups), pureed fire roasted tomatoes, red chili pepper flakes, and salt.
  • Bring to a boil, then lower the heat to low and cover for fifteen minutes.
  • Quickly remove the lid and throw in your frozen peas, then put the lid back on.
  • Turn off the heat and let steam for five more minutes.
  • After five minutes, fluff the rice with a fork then add your chicken thighs and whatever juices they left behind onto the top of the rice and cover.
  • Let sit for another ten minutes then serve. Taste for salt and spice, now is the time to make it perfect!
  • Optional: Garnish with thinly sliced jalapeno, lime, and cilantro.
Keyword Braised Chicken Thighs, Mexican Rice