Name: Chipotle-spiced chicken with Mexican green rice
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 chicken thighs, bone in, skin on; 1 tablespoon olive oil; 1 tablespoon finely chopped oregano; 1 clove garlic, finely chopped; 2 teaspoon ground chipotle chilli; juice of 1 lime, plus extra, halved, to serve; extra-virgin olive oil, crumbled feta cheese and coriander, to serve; Mexican green rice; 1 1/2 tablespoon olive oil; 4 spring onions, thinly sliced, white and green parts reserved separately; 1 clove garlic, finely chopped; 1 long green chilli, thinly sliced; 1 cup jasmine rice; 2 cup hot chicken stock*; 1/2 cup coarsely chopped coriander; 1/2 cup drained canned tomatillos, coarsely chopped (optional); juice of 1 lime, or to taste

Chipotle-spiced chicken with Mexican green rice

Packing a punch in flavour, this chipotle-spiced chicken with Mexican green rice will stun your tastebuds. Fill that bowl right up, because you’ll definitely be going back for seconds.

Ingredients

8 chicken thighs, bone in, skin on

1 tablespoon olive oil

1 tablespoon finely chopped oregano

1 clove garlic, finely chopped

2 teaspoon ground chipotle chilli

juice of 1 lime, plus extra, halved, to serve

extra-virgin olive oil, crumbled feta cheese and coriander, to serve

Mexican green rice

1 1/2 tablespoon olive oil

4 spring onions, thinly sliced, white and green parts reserved separately

1 clove garlic, finely chopped

1 long green chilli, thinly sliced

1 cup jasmine rice

2 cup hot chicken stock*

1/2 cup coarsely chopped coriander

1/2 cup drained canned tomatillos, coarsely chopped (optional)

juice of 1 lime, or to taste

Method

1.Preheat oven to 220°C 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. Roast chicken, skin-side up, for 15-20 minutes until browned and cooked through.

2.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 for 4-5 minutes until tender and translucent. Stir in rice to coat in oil, then stir in stock and 60ml water; season. 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; season to taste.

3.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.

Check label if eating gluten free.

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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