Chipotle chicken thighs with herby rice

Name: Chipotle chicken thighs with herby rice
Cuisine: Mexican, Latin American, American
Ingredients: 47g hot chipotle chilli paste; 1 lime (or lemon), zest and juice; 1kg chicken thighs; 1 red pepper, sliced; 2 pouches (250g each) microwave long grain rice; 25g coriander, ¾ finely chopped; ½ iceberg lettuce; 1 avocado, sliced; 2 stalks celery, diced; 4 tbsp olive oil; Salt; Pepper

5 steps

Updated at: Wed, 16 Aug 2023 18:27:39 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories675.9 kcal (34%)

Total Fat42.8 g (61%)

Carbs44.5 g (17%)

Sugars4.3 g (5%)

Protein28.4 g (57%)

Sodium457.5 mg (23%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

47ghot chipotle chilli paste

1lime

or lemon, zest and juice

1kgchicken thighs

1red pepper

sliced

2 x 250gmicrowave long grain rice

pouches

25gcoriander

3/4 finely chopped

0.5iceberg lettuce

4 Tbspolive oil

Instructions

Step 1

Preheat the oven to 180°C/160°C fan.

Step 2

Mix the chipotle paste in a large bowl with the lime zest, 1 tbsp oil and the chicken thighs. Season with salt and pepper. Mix until the chicken is evenly coated.

Step 3

Heat a pan over a medium-high heat and add 2 tbsp olive oil. Sear the chicken thighs skin side down for 6-8 minutes. Turn over and cook for a further 2 minutes on the other side. Add the sliced pepper to the pan, then put the pan onto the middle shelf of the oven and cook for 25 minutes, until the chicken is tender and cooked through.

Step 4

Meanwhile, cook the rice according to the pack instructions, then tip it into a mixing bowl. Mix the chopped coriander into the rice. Stir in the lime juice, 1 tbsp oil and some salt and pepper.

Step 5

Make a quick side salad by combining the lettuce, avocado and celery. Serve the herby rice with the chicken, peppers and any juices poured over, and scattered with the remaining coriander.