Enjoy this My Food Bag recipe with a nice Pinot Noir or Chardonnay.
BRING a full kettle to the boil.
Pat chicken dry with paper towels and combine with chipotle sauce and a drizzle of olive oil in a medium-size bowl. Set aside to marinate.
Heat a drizzle of oil in a medium-size pot on medium heat. Cook 3⁄4 of the onion (reserve 1⁄4 to serve raw) for 2 minutes until soft. Add Mexican spice mix and garlic, cook for a further minute. Add rice, water, tomato paste and salt. Stir and bring to boil. As soon as it boils, cover with a tight- fitting lid and reduce to lowest heat to cook for 12 minutes. Turn o heat and leave to steam for a further 8–10 minutes. Do not lift lid at any time.
Remove core and seeds from capsicum and dice; roughly chop spinach. Place corn cob in a shallow dish and cover with boiling water. Leave for 4–5 minutes until bright yellow and tender. Drain, run under cold water and use a sharp knife to cut kernels from the cob.
In a small bowl, mix sour cream ingredients and season with salt.
Heat a drizzle of oil in a medium fry-pan on low to medium heat. Fry chicken for 4–5 minutes each side until just cooked through, taking care not to burn the marinade. Set aside, to rest for 1–2 minutes.
Gently stir vegetables through rice. Slice chicken thighs in half.
To Serve, spoon rice onto plates, top with chicken and a dollop of sour cream. Serve with a lime wedge on the side.
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