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.

  • 30 mins preparation
  • Serves 4
  • Print


  • 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


  • 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.