Chipotle Chicken with Mexican Green Rice

Chipotle Chicken with Mexican Green Rice

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 1, 2017.
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Be careful not to reduce the sauce too much so you have enough to eat with your chicken and rice.

Ingredients

Mexican Spiced Rice

  • ½ brown onion, finely diced *
  • 1 clove garlic, minced
  • 1 capsicum, core and seeds removed, finely diced
  • 1½ teaspoons chipotle spice
  • 1 cup basmati rice
  • 1½ cup water
  • ½ teaspoon salt
  • ½ bag baby spinach leaves, roughly chopped

Chipotle Chicken

  • 300g chicken breasts
  • ½ punnet cherry tomatoes
  • 1 sachet chipotle sauce
  • Zest and juice of ½ lime (reserve remaining zest to serve)
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon chipotle spice
  • ¼ cup chicken broth

To Serve

  • 3 tablespoons sour cream
  • Zest of ½ lime
  • 3 tablespoons picked coriander leaves
  • ½ lime, cut into wedges

Steps

  1. Heat a drizzle of oil in a medium pot on medium heat. Cook onion, garlic and capsicum for about 3 minutes, until soft. Add chipotle spice and cook for a further 1 minute, until fragrant. Add rice, stir then add water and salt.
  2. Bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. Pat chicken dry with paper towels, slice into 1cm-thick strips and cut cherry tomatoes in half. Add both to a medium bowl, along with all remaining chipotle chicken ingredients and mix to combine.
  4. Once rice is steaming, heat a medium fry-pan on medium-high heat. Add chicken micture to pan and cook for 5-6 minutes, stirring occasionally, until chicken is cooked through and sauce has reduced. Season to taste with pepper.
  5. When rice has finished steaming, lightly fluff up grains with a fork, fold through baby spinach and season to taste with salt and pepper.
  6. To serve, place Mexican spiced rice to one side of each bowl and spoon chipotle chicken on the other side. Dollop over sour cream, sprinkle with lime zest and coriander leaves, and serve lime wedges on the side.

Nutritional Information

Energy 2212 kj
529 kcal
Protein 35.4g
Carbohydrate 66.3g
Fat 13.3g