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Chipotle-spiced chicken with Mexican green rice

You'll need

8 chicken thighs, bone in, skin on 1 tbsp olive oil 1 tbsp finely chopped oregano 1 garlic clove, finely chopped 2 tsp ground chipotle chilli (see note) Juice of 1 lime, plus extra, halved, to serve Extra-virgin olive oil, crumbled feta and coriander, to serve   Mexican green rice 1½ tbsp olive oil 4 spring onions, thinly sliced, white and green parts reserved separately 1 garlic clove, finely chopped 1 long green chilli, thinly sliced 200 gm (1 cup) jasmine rice 500 ml (2 cups) hot chicken stock ½ cup coarsely chopped coriander ½ cup drained canned tomatillos, coarsely chopped, optional (see note) Juice of 1 lime, or to taste


  • 01
  • Preheat oven to 220C 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. Turn chicken skin-side up and roast until browned and cooked through (15-20 minutes; juices should run clear when thighs are pierced with a skewer).
  • 02
  • 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 until tender and translucent (4-5 minutes). Stir in rice to coat in oil, then stir in stock and 60ml water, season to taste, 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, and season to taste. 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Note: Ground chipotle chilli is available from Herbie’s Spices and select delicatessens. Canned tomatillos are available from select delicatessens, Monterey Mexican Foods and The Essential Ingredient.

Featured in

Jun 2016

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