Name: Chipotle-spiced chicken with green rice
Yield: 4
Ingredients: 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; 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 jasmine rice (1 cup); 500 ml hot chicken stock (2 cups); ½ cup coarsely chopped coriander; ½ cup drained canned tomatillos, coarsely chopped, optional (see note); Juice of 1 lime, or to taste

A fast and spice-fuelled recipe, with fragrant roast chicken and a verdant rice, that takes inspiration from the flavours of Mexico.

Ingredients

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

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 jasmine rice (1 cup)

500 ml hot chicken stock (2 cups)

½ cup coarsely chopped coriander

½ cup drained canned tomatillos, coarsely chopped, optional (see note)

Juice of 1 lime, or to taste

Method

1.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).

2.Meanwhile, for 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.

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.
Notes

Styling by Emma Knowles

Profile Claire Delmar