The parental units came out to Scottsdale this year for my birthday and let me tell you, we had an absolute blast! We took a mini trip to Vegas, watched a Coyotes game, went 4-wheeling and of course did our share of eating and drinking. While we didn’t eat out much, we sure did make our own feasts at home including this Fiesta Chicken and Arroz Rojo. My mom introduced me to this recipe and it is a bomb of flavor. We all went back for seconds because it was that good!
Now we all know that I’m not much of a grill master, but this recipe tastes sooooo good done up on the BBQ. I’m sure it will taste great on a George Foreman or pan fried if you are not so keen on the BBQ.
This recipe calls for a lot of spices, but trust me, it will totally be worth it! I was surprised I had them all. Apparently I’m spice whore with the collection that I have in my cabinet. HA! 😂 It also calls for marinating time so it’s a little more time consuming than my regular recipes. Again, once you taste the chicken, you won’t care that it had to marinade a few hours. Plus this will be a hit at your upcoming summer BBQs and Cinco de Mayo.
Are you guys ready to get cooking?! Let’s get to it!
Fiesta Chicken & Arroz Rojo
Prep Time: 15 minutes
Cooking Time: 20-30 minutes
Total Time: 4 hours and 45 minutes (includes marinading time)
Servings: can vary by package, but average is about 10 servings
Fiesta Chicken Marinade:
- 2 lbs. chicken thighs
- 2 tsp. oregano
- 1-1/2 tsp Cumin
- 1/2 tsp Salt
- 1/8 tsp. Pepper
- 1-1/2 tsp. Smoked Paprika
- 2 tsp. Cajun Seasoning (the parentals like Emeril’s Seasoning)
- 2 tsp. Garlic Powder
- 2 tsp. Onion Powder
- 1/2 tsp. Chili Powder
- 1 tsp. Chile de Arbol Powder
- 1/2 cup Olive Oil
- 1 Lemon, juiced
- 1 Lime, juiced
Arroz Rojo Ingredients:
- 1 cup rice
- 2 cups water
- 1/2 cup diced tomatoes
- 2 garlic cloves, crushed
- 1/4 cup onion, chopped
- 2 tbsp. olive oil
- Salt to taste (approximately 1/2 tsp. to 1 tsp.)
- Corn tortillas
- Damn Good Guac
- Fiesta Chicken marinade: Combine all of the Fiesta Chicken ingredients and place them in a ziplock bag. Mix ingredients thoroughly so that the chicken is well coated. Place marinade in the fridge and flip bag every half hour so that the chicken remains evenly coated. You will keep the marinade in the fridge for 4 hours. The longer the marinade is on the chicken, the better. This could be an overnight marinade if needed.
- Once the chicken has properly marinaded, you will want to fire up the grill.
- While the grill is warming up, you will want to prepare the rice and guac (optional).
- Arroz Rojo: in a saute pan, warm up 2 tbsp. of olive oil to medium high. Add 1 cup of rice. The idea here is to toast the rice and get it to a golden brown color. This takes approximately 5-10 minutes. Halfway through the browning process, add the onion. Once the onion becomes translucent, add the tomatoes, salt and garlic. Stir for a few minutes to combine. Add 2 cups of water. Turn heat down to low/simmer and cover rice. Let cook covered for 15 minutes. After 15 minutes is up, you will want to check to see that the rice looks fluffy. If it does, remove from heat and keep covered. If the rice looks watery, you will want to cook for another 5 minutes.
- Guac: this is optional, but HIGHLY recommended. The recipe and how to is here.
- Grilling Fiesta Chicken: once the grill is hot enough, add chicken. You will want to grill the chicken until it’s no longer pink and reaches an internal temperature of 165 degrees.
- Once chicken and rice are fully cooked, you will want to plate them.
- Brace yourself for an epic mouf party. 😋🎉
Let me know what you think of this newest recipe! Hope you enjoy it as much as we did. Until next time my friends!