Mexican Chicken Bowl with Baked Rice and Sour Cream

Steps

1. Preheat oven to 220°C. Bring a full kettle to the boil. Lightly grease a baking dish (measuring about 20 x 25cm). Preheat BBQ grill to high (if using) Mix all baked rice ingredients in baking dish and cover tightly with foil. Place in oven to bake for 25 minutes. While rice bakes, thinly slice red onion and dice tomatoes 2cm. Set aside.
2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Sprinkle with first measure of Mexican spice and season.
3. Heat a drizzle of oil in a large fry-pan on high heat and cook chicken for 2-3 minutes each side, or until cooked through. Set aside, covered, to rest. Return pan to high heat with a drizzle of oil.
4. Cook onions for 1-2 minutes until softened. Add second measure of Mexican spice and cook a further 1 minute until fragrant. Add stock, tomatoes, capsicum and salt. Bring to a simmer and cook for 5-6 minutes, until tomatoes are soft and sauce has thickened and reduced. Season to taste.
5. While sauce is cooking, finely shred lettuce and toss with vinegar and a drizzle of olive oil. Season to taste. Slice chicken thickly against the grain.
6. To serve, spoon baked rice into bowls and top with Mexican chicken. Spoon over Mexican chicken sauce and a handful of shredded lettuce. Dollop with sour cream and sprinkle with chopped chives.