Mexican Chicken Recipe

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serves: 4 - 6
Skill: easy
Spice: Mild

Nutrition per portion

Salt 69-46g 1150%

For a delicious dinner party recipe that’s cost effective and yet full of flavour, give this chicken thigh dish a try this week.



  • For the chicken:
  • 1tbsp vegetable oil
  • 8 free-range organic chicken thighs
  • 1 onion, roughly chopped
  • 3 garlic cloves, crushed
  • 1- 1½tbsp dried mulatto chillies (from 
  • 1/2 tsp allspice
  • 2tsp coriander seeds, crushed
  • 1tsp fennel seeds, crushed 
  • ¾tsp sweet smoked paprika  
  • 1 cinnamon stick
  • 200g passata  
  • 300ml chicken stock
  • 2tbsp raisins 
  • 35g 85% dark chocolate, chopped
  • juice of
  • ½
  • - 1 lime
  • large handful fresh coriander
  • For the rice:
  • 1tsp vegetable oil
  • 1 small onion, finely chopped
  • 2 tomatoes, core removed, deseeded and finely chopped
  • 250g basmati rice, rinsed in cold water
  • 150g frozen peas, thawed


  • Heat the oil in a heavy-based casserole over a medium heat, brown the chicken thighs on all sides and set aside. In the same pan, cook the onions for 5 minutes or until lightly browned, add the garlic, chillies, allspice, coriander seeds, fennel seeds, paprika and cinnamon stick and cook for another minute.

  • Add the passata, stock, raisins and chocolate to the pan along with the chicken. Mix well and bring to the boil, reduce to a gentle simmer and leave to cook for 1 hour to 1 hour 20 minutes. Season well and stir in the lime juice and fresh coriander to taste, season well. Add a little water if it looks dry. 

  • For the rice: Heat the oil in a saucepan, gently cook the onions for 3 minutes, add the tomatoes and rice, mix well and cook for another minute. Add 450ml cold water, bring to the boil, reduce to a gentle simmer, cover with a tight fitting lid and leave to cook for 10 minutes. Remove from the heat and set aside for 5 minutes before opening the lid. Meanwhile, place the peas in a bowl of boiling water, drain, mix into the rice and season well.

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(63 ratings)
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