Getting all fancy on a Thursday, now that’s just showing off. It’s all about the quick wins. We all know the only thing Thursdays good for around this time of year is watching Christmas Movies then regretting it because you can’t get that stupid carol out of your head (I’m lookin at you Feliz Navidad).
Chipotle Roast Chicken With Mexican Rice
Adapted from Gourmet Traveller
- 500g chopped chicken breast
- 4 chipotle chillies in adobo sauce – see note
- 1tsp garlic powder
- 1tsp onion powder
- 1tsp cumin
- 1tsp smoked paprika
- 2 cups rice
- 1 onion, diced
- 2 cloves of garlic, crushed
- 1 green chilli, chopped
- Can of black beans, rinsed & drained
- Handful of green beans, cut into 2cm bites
- Handful of chopped coriander
- Juice from 1 lime
Start with the chicken by chopping the chipotle chillies super finely then combining it with all the spices in a bowl. Once you have a paste add your chicken, coating evenly. Cover and pop in the fridge to marinade for at least 30 mins.
While that’s in the fridge, turn your oven on to 200 and line a baking tray with baking paper.
Cook your rice however you normally do then once that’s on it should be about time to grab your chicken, spread evenly on the baking paper and roast for 15 minutes or so or until the juices come out clear when pricked.
While your rice is cooking heat a pan with a little oil and add the onion, garlic and green chilli. After 5 minutes add the black beans and chopped green beans then turn off the heat. Add the cooked rice to the pan along with the coriander, lime juice and salt to taste.
Chipotle chillies in adobo sauce is what gives this recipe its smokey authentic flavour. I use this brand. If you can’t find it just use a little chilli powder. It won’t turn out the same but will still be a yum outcome.