Chipotle-spiced chicken with Mexican green rice

AT A GLANCE

  • Serves 4 people

  • 8 chicken thighs, bone in, skin on
  • 1 tbsp olive oil
  • 1 tbsp finely chopped oregano
  • 1 garlic clove, finely chopped
  • 2 tsp ground chipotle chilli (see note)
  • Juice of 1 lime, plus extra, halved, to serve
  • Extra-virgin olive oil, crumbled feta and coriander, to serve
  •  
  • Mexican green rice
  • 1½ tbsp olive oil
  • 4 spring onions, thinly sliced, white and green parts reserved separately
  • 1 garlic clove, finely chopped
  • 1 long green chilli, thinly sliced
  • 200 gm (1 cup) jasmine rice
  • 500 ml (2 cups) hot chicken stock
  • ½ cup coarsely chopped coriander
  • ½ cup drained canned tomatillos, coarsely chopped, optional (see note)
  • Juice of 1 lime, or to taste
01   Preheat oven to 220C and line a roasting pan with baking paper. Add chicken, olive oil, oregano, garlic, chipotle and lime juice to pan, season to taste and mix to coat and combine. Turn chicken skin-side up and roast until browned and cooked through (15-20 minutes; juices should run clear when thighs are pierced with a skewer).
02   Meanwhile, for Mexican green rice, heat olive oil in a saucepan over medium-high heat, add white parts of spring onion, garlic and chilli, and sauté until tender and translucent (4-5 minutes). Stir in rice to coat in oil, then stir in stock and 60ml water, season to taste, bring to the boil and cover with a tight-fitting lid. Reduce heat to low and cook without uncovering for 15 minutes. Remove from heat, stand covered for 5 minutes, then stir in coriander, tomatillo, green parts of spring onion and lime juice, and season to taste. Divide Mexican green rice among bowls, top with chipotle chicken, drizzle with extra-virgin olive oil, scatter with feta and coriander, and serve with lime halves.
NoteNote: Ground chipotle chilli is available from Herbie’s Spices and select delicatessens. Canned tomatillos are available from select delicatessens, Monterey Mexican Foods and The Essential Ingredient.

Topics:

FAST, MEXICAN, CHIPOTLE CHILLIES, CHICKEN, WINTER, CHICKEN, RICE

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

FEATURED IN

Jun 2016

Jun 2016

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