Chipotle Chicken Rice
Chipotle Chicken Rice
Ingredients
- 2 tablespoons chipotle chilli paste, or 3 tablespoons, to taste
- 1 lime, juice of
- 4 cloves garlic, crushed
- 2 tablespoons olive oil
- 600 g boneless skinless chicken thighs
- 450 ml chicken stock
- 250 g basmati rice
- 400 g black beans, drained
- 1 red or green chilli, finely sliced
- 1 handful coriander leaves
- 1 pinch salt, as needed
Instructions
- 1
Preheat the oven to 180°C (fan).
⏱️ 10 min•🌡️ 180
- 2
In a jug, combine the chipotle chilli paste, lime juice, crushed garlic, 1 tablespoon of olive oil, and a pinch of salt. Mix well.
⏱️ 2 min
- 3
Spoon half of the mixture over the chicken thighs and mix to coat thoroughly.
⏱️ 2 min
- 4
Pour the chicken stock into the jug with the remaining paste mixture and stir together.
⏱️ 1 min
- 5
Heat the remaining 1 tablespoon of olive oil in a shallow casserole dish over medium-high heat.
⏱️ 1 min
- 6
Add the chicken to the hot casserole dish and cook for 3-4 minutes per side, until lightly golden.
⏱️ 8 min
- 7
Remove the chicken from the pan and set it aside.
⏱️ 1 min
- 8
Add the basmati rice and drained black beans to the casserole dish. Mix well to coat them in the remaining oil and chicken drippings.
⏱️ 2 min
- 9
Pour in the chicken stock and paste mixture and stir to combine.
⏱️ 1 min
- 10
Place the seared chicken thighs on top of the rice and bean mixture. Bring the liquid to a boil.
⏱️ 2 min
- 11
Cover the casserole dish and cook for 10-12 minutes, or until most of the liquid has been absorbed.
⏱️ 12 min
- 12
Reduce the heat to low and continue to cook for another 8-10 minutes to fluff the rice and ensure the chicken is cooked through.
⏱️ 10 min
- 13
Scatter the finely sliced chillies and fresh coriander leaves over the chicken and rice. Serve immediately.
⏱️ 1 min
Kitchen Tools
Chipotle Chicken Rice
- 2 tablespoons chipotle chilli paste, or 3 tablespoons, to taste
- 1 lime, juice of
- 4 cloves garlic, crushed
- 2 tablespoons olive oil
- 600 g boneless skinless chicken thighs
- 450 ml chicken stock
- 250 g basmati rice
- 400 g black beans, drained
- 1 red or green chilli, finely sliced
- 1 handful coriander leaves
- 1 pinch salt, as needed
Instructions
- 1
Preheat the oven to 180°C (fan).
⏱️ 10 min•🌡️ 180 - 2
In a jug, combine the chipotle chilli paste, lime juice, crushed garlic, 1 tablespoon of olive oil, and a pinch of salt. Mix well.
⏱️ 2 min - 3
Spoon half of the mixture over the chicken thighs and mix to coat thoroughly.
⏱️ 2 min - 4
Pour the chicken stock into the jug with the remaining paste mixture and stir together.
⏱️ 1 min - 5
Heat the remaining 1 tablespoon of olive oil in a shallow casserole dish over medium-high heat.
⏱️ 1 min - 6
Add the chicken to the hot casserole dish and cook for 3-4 minutes per side, until lightly golden.
⏱️ 8 min - 7
Remove the chicken from the pan and set it aside.
⏱️ 1 min - 8
Add the basmati rice and drained black beans to the casserole dish. Mix well to coat them in the remaining oil and chicken drippings.
⏱️ 2 min - 9
Pour in the chicken stock and paste mixture and stir to combine.
⏱️ 1 min - 10
Place the seared chicken thighs on top of the rice and bean mixture. Bring the liquid to a boil.
⏱️ 2 min - 11
Cover the casserole dish and cook for 10-12 minutes, or until most of the liquid has been absorbed.
⏱️ 12 min - 12
Reduce the heat to low and continue to cook for another 8-10 minutes to fluff the rice and ensure the chicken is cooked through.
⏱️ 10 min - 13
Scatter the finely sliced chillies and fresh coriander leaves over the chicken and rice. Serve immediately.
⏱️ 1 min