One Pot Chicken Fajita Rice

Let's take a classic dish and transform it into a one pan meal! This one pot chicken fajita rice delivers all the flavors of the original dish but in one pot. Serve it with homemade salsa macha and cilantro lime crema for a restaurant-quality meal.

Watch how to make this

Ingredients

• Chicken thighs: Chicken thighs have higher fat content than chicken breasts, so they will stay moist and tender after simmering with the rice. Chicken breasts, on the other hand, will become dry and tough. You can use bone-in, skin-on chicken thighs, but make sure to adjust the cooking time accordingly.
• Chipotle: Provide heat and deep, smoky flavors to the rice. The adobo sauce they're packed in adds sweetness, tanginess, and additional smokiness.
• Soy sauce: Adds umami and seasons the chicken without overpowering it.
• Long grain rice: Unlike short grain or medium grain rice, long grain rice maintains its grains, preventing the dish from becoming mushy. Use basmati or jasmine rice.
• Dried chilies: The guajillo, ancho, and chili de arbol are commonly used for salsa macha, but you can mix and match other dried chilies, if desired.
• Dates: Add sweetness to the salsa, balancing the heat and bitter notes from the chilies.
• Slivered almonds: Replaces peanuts, which are commonly found in salsa macha, adding a subtle nutty flavor and crunchy texture. You can also use sliced almonds.

Substitutions and variations

• Vegetables: You can add extra vegetables such as poblano peppers, sliced mushrooms, or corn.
• Toppings: Feel free to add other toppings such as shredded Mexican cheese or cotija, fresh scallions, avocado, or diced tomatoes.

Recipe

Print Recipe

5 from 3 votes

One Pot Chicken Fajita Rice

Total Time45 minutes mins

Course: Main Course

Cuisine: Mexican

Keyword: chicken, rice

Servings: 6

Author: Christine Ma

Ingredients

Salsa macha

• 2 guajillo chilies
• 2 ancho chilies
• 2 chili de arbol
• 1 cup olive oil
• ¼ cup slivered almonds
• ¼ cup pumpkin seeds
• 1 tablespoon untoasted sesame seeds
• 3 garlic cloves sliced
• 2 dates pitted and chopped
• 1 teaspoon apple cider vinegar
• ½ teaspoon salt

Cilantro lime crema

• ½ cup sour cream
• ¼ cup chopped cilantro
• 1 tablespoon lime juice
• salt and pepper

Chicken fajita rice

• 1 ½ pounds chicken thighs boneless, skinless
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 canned chopped chipotle pepper plus 1 tablespoon adobo sauce
• juice of ½ lime
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 tablespoons butter divided
• ½ onion diced
• ½ red bell pepper diced
• ½ green bell pepper diced
• 3 garlic cloves minced
• 1 cup long grain rice
• 2 cups chicken broth

Instructions

• Make salsa macha. Remove stem and seeds from guajillo, ancho, and chili de arbol. Pulse peppers in a food processor until finely chopped.
• Combine oil, almonds, pumpkin seeds, sesame seeds, and sliced garlic in a medium pot. Bring to a simmer over medium-low heat and continue to cook until garlic turns golden brown, about 5 minutes. Remove from heat and add chilies and chopped dates. Let cool.
• Transfer salsa to a food processor and add apple cider vinegar and salt. Pulse until mixture is finely chopped but pureed. Set aside.
• Make cilantro lime crema. Combine sour cream, cilantro, and lime juice in a blender and puree until smooth. Season with salt and pepper and set aside.
• Prepare chicken. Combine olive oil, soy sauce, chipotle, adobo sauce, lime juice, chili powder, paprika, garlic powder, cumin, oregano, and salt. Pour marinade over chicken, tossing to coat.
• Melt 1 tablespoon butter in a large pot over medium heat. Lay chicken in an even layer and cook until browned. Flip and brown on the other side. Remove chicken and set aside.
• Add onion and chopped bell peppers to the pot and saute until vegetables are softened. Add garlic and saute for 30 seconds. Add rice and remaining 1 tablespoon butter, tossing to coat.
• Add chicken broth and nestle chicken on top. Bring to a boil, cover the pot, and reduce heat to low. Continue to cook for 15-20 minutes or until rice is tender. Let sit for 5 minutes.
• Serve chicken and rice with cilantro lime crema and salsa macha.

Notes

You can make the salsa macha ahead of time. Store in the refridgerator for up to 3 weeks.

The cilantro lime crema can be prepared the day before.

Step-by-step instructions

Step 1: Make sauces

I knew when I created this recipe that I could just stick to a one pot chicken fajita rice and call it a day. But if you've been following along, you know I love to add accompanying sauces if they help elevate the overall dish. The salsa macha and cilantro lime crema are two key components that take this one pot meal to the next level.

For the salsa macha, gather your dried guajillo, ancho, and chili de arbol peppers and remove their stems and seeds. Then, pulse them in a food processor or blender until finely chopped. If you don't have a food processor, you can finely chop them by hand.

In a medium pot, gently simmer olive oil with slivered almonds, pumpkin seeds, sesame seeds, and sliced garlic until everything turns golden and fragrant. Once you add the chilies and chopped dates to the warm oil and let it cool, you'll pulse everything with apple cider vinegar and salt to create this incredible chunky, nutty, spicy condiment.

The cilantro lime crema couldn't be easier - just blend sour cream, fresh cilantro, and lime juice until smooth, then season with salt and pepper. These two components can be made ahead, which is perfect for busy weeknights.

Step 2: Season chicken

Now, let's move on to the main dish. The key to incredible chicken in this recipe is in the marinade and the searing technique. I use a combination of olive oil, soy sauce, chopped chipotle pepper with adobo sauce, lime juice, and a blend of warm spices, including chili powder, paprika, garlic powder, cumin, and oregano.

The soy sauce might seem weird in a Mexican-inspired dish, but it adds umami depth, without overpowering the spices.

Toss your chicken thighs in this mixture and let those flavors penetrate while you prep everything else. You don't need to marinate the chicken, but it doesn't hurt to let it sit for a few minutes to soak in the flavors.

When it comes to cooking, make sure your pot is hot and don't overcrowd the chicken - you want to hear that satisfying sizzle when the meat hits the pan. Let each side get properly browned before flipping; this creates those caramelized bits that add tons of flavor to the final dish.

Step 3: Cook

Once your chicken is beautifully seared and set aside, the same pot becomes your rice cooker. Sauté diced onions and bell peppers until they're softened and slightly caramelized, then add minced garlic for just 30 seconds.

Add your long grain rice and the remaining butter, stirring to coat each grain. This step helps prevent soggy rice by creating a light barrier around each grain.

Pour in the chicken broth, nestle those gorgeous seared chicken thighs on top, and bring everything to a boil. Make sure to add any chicken juices that remain in too! We want to add as much flavor to the pot as possible.

Once it's bubbling, cover tightly and reduce to low heat. Cook the rice for about 15-20 minutes or until the rice is tender. Resist the urge to open the lid if possible because every time you lift the cover, you're releasing steam that the rice needs to cook properly.

After the cooking time is up, let it rest for 5 minutes off the heat to allow the rice to finish steaming and absorb any remaining liquid. The result is perfectly tender rice that's absorbed all those incredible flavors, topped with juicy chicken that practically falls apart with a fork.

Serve this beauty with dollops of that cilantro lime crema and generous spoonfuls of the complex, nutty salsa macha. The contrasting textures and flavors, creamy, crunchy, spicy, and cooling, create one amazing bite. This is the kind of recipe that makes weeknight cooking feel special again.

Make-ahead and storage tips

• Make-ahead: You can prepare the salsa macha and cilantro lime crema the day before. You can also choose the marinate the chicken overnight, but it's not necessary.
• Store: Keep leftovers in an airtight container in the refridgerator for up to 3 days. The salsa will keep for up to 3 weeks.

Frequently asked questions

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