Spicy Chicken & Sweetcorn Rice Recipe – Easy One-Pan Bake

Last Updated on 2 months by Neha Deshmukh

Spicy Chicken & Sweetcorn Rice Recipe – Easy One-Pan Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting meal that doesn’t require a mountain of dishes. This Spicy Chicken & Sweetcorn Rice bake is exactly that. I first made this when I was craving something flavorful but didn’t have a ton of time, and it’s been a family favourite ever since. It’s a complete meal in one pan – seriously, what’s not to love?

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s incredibly easy, taking just 10 minutes of prep time and about 45 minutes to bake. The flavours are fantastic – a lovely warmth from the spices, sweetness from the corn, and a little kick from the chilli. Plus, it’s a really versatile dish. You can easily adjust the spice level to suit your taste, and it’s a great way to use up any veggies you have in the fridge.

Ingredients

Here’s what you’ll need to make this delicious one-pan meal:

• 6 chicken thighs
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp chilli powder
• 1.5 tsp ground cumin
• 1 tsp oregano
• 0.25 tsp salt
• 1 tbsp vegetable oil (plus 2 tbsp for cooking)
• 1 cup long grain rice (approx. 180g)
• 1 onion
• 1 red bell pepper
• 1 cup frozen sweetcorn (approx. 150g)
• 1 can (approx. 400g) black beans or kidney beans
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp chilli powder
• 1.5 cups (360ml) chicken broth
• 0.5 cup (120ml) passata/tomato puree

Ingredient Notes

Let’s talk ingredients for a sec!

• Paprika & Chilli Powder: Don’t skimp on these! They’re the heart of the flavour. I like to use smoked paprika for a little extra depth, but sweet paprika works beautifully too. Adjust the chilli powder to your liking – more for a fiery kick, less for a milder flavour.
• Beans: I usually use black beans, but kidney beans are equally delicious. Feel free to use whatever you have on hand. Cannellini beans would also work in a pinch!
• Passata: This is basically a smooth tomato puree. It’s a lifesaver for quick sauces! If you can’t find passata, you can easily substitute it with tomato puree mixed with a little water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the chicken marinated. In a bowl, combine the chicken thighs with garlic powder, paprika, chilli powder, cumin, oregano, salt, and 1 tbsp of oil. Give it a good mix and set it aside for at least 10 minutes – longer is even better!
2. Now, heat 2 tbsp of oil in a large, oven-safe pan (a large skillet or Dutch oven works perfectly) over medium-high heat. Sear the chicken thighs on both sides for about 2 minutes per side, just to get a nice golden colour. Don’t worry about cooking them through at this stage. Remove the chicken and set aside.
3. In the same pan, add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and chopped red bell pepper and cook for another 1-2 minutes until softened.
4. Time for the spices! Stir in the cumin, paprika, and chilli powder and cook for 1 minute, stirring constantly, to toast the spices. This really brings out their flavour.
5. Add the frozen sweetcorn and rice to the pan and cook for 1 minute, stirring to coat everything in those lovely spices.
6. Pour in the tomato passata and chicken broth. Give it a good stir to combine. Return the chicken thighs to the pan, nestling them into the rice mixture.
7. Bring the mixture to a boil, then season with salt if needed. Cover the pan tightly with foil and bake in a preheated oven at 180°C (350°F) for 30 minutes.
8. Finally, add the drained and rinsed beans to the pan. Cover with foil again and bake for another 15 minutes, or until the rice is cooked through and the chicken is tender.

Expert Tips

• Don’t overcrowd the pan when searing the chicken. Work in batches if necessary to ensure a good sear.
• Using an oven-safe pan is key for this recipe! It saves on washing up, which is always a win.
• If the rice starts to dry out during baking, add a splash more chicken broth.

Variations

• Coconut Curry Chicken: Add a can of coconut milk along with the chicken broth for a creamy, coconutty flavour.
• Spicy Chorizo & Chicken: Swap half the chicken thighs for diced chorizo for an extra smoky kick. My friend Sarah loves this version!
• Veggie Boost: Throw in some chopped zucchini, carrots, or spinach along with the bell pepper for an extra dose of veggies.

Vegan Adaptation

Want to make this vegan? Simply swap the chicken thighs for firm tofu or chickpeas. Use vegetable broth instead of chicken broth, and ensure your passata is vegan-friendly.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your chicken broth and passata are certified gluten-free if you have a severe allergy.

Spice Level Adjustment

• Mild: Reduce the chilli powder to ½ tsp or omit it altogether.
• Medium: Use 1 tsp of chilli powder as per the recipe.
• Hot: Add an extra ½ tsp of chilli powder or a pinch of cayenne pepper.

Festival Adaptation

This dish is fantastic for potlucks or celebrations! Serve it with a side of raita (yogurt dip) and some warm naan bread for a truly festive meal.

Serving Suggestions

Serve this Spicy Chicken & Sweetcorn Rice bake hot, garnished with a squeeze of fresh lime juice, sliced jalapeños (if you like it spicy!), and a dollop of sour cream or Greek yogurt. A simple side salad also complements it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

FAQs

What type of rice works best in this recipe?

Long grain rice is ideal as it stays fluffy and doesn’t get too sticky. Basmati rice also works well, but it might be a little softer.

Can I use fresh corn instead of frozen?

Absolutely! About 1.5 cups of fresh corn kernels would be a good substitute.

Can this dish be made ahead of time?

You can prepare the chicken marinade and chop the vegetables ahead of time. Assemble the dish up to the point of baking, then cover and refrigerate for up to 24 hours. Add the beans just before baking.

What is passata and can I substitute it?

Passata is a smooth, strained tomato puree. If you can’t find it, use regular tomato puree mixed with a little water to achieve a similar consistency.

How can I adjust the heat level of this dish?

Adjust the amount of chilli powder to your liking. You can also add a pinch of cayenne pepper for extra heat.

Is it possible to make this in a slow cooker?

Yes! Sear the chicken as instructed, then add all the ingredients (except the beans) to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the beans during the last 30 minutes of cooking.