Fast Recipes

Chipotle-spiced chicken with Mexican green rice

A fast and Mexican-inspired recipe, ideal for a midweek dinner or spicy fiesta.

By Emma Knowles
  • Serves 4
Chipotle-spiced chicken with Mexican green rice


  • 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)
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 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)


  • 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 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.


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.