Ingredients
Chipotle Chicken
1kg (2.2lb) Chicken Thigh Fillets, 3-4cm Pieces
2 tsp (5g) Smoked Paprika
1 tsp (2.5g) Ground Cumin
1 tsp (2.5g) Garlic Powder
1 tsp (2.5g) Onion Powder
Salt & Cracked Black Pepper
1 Tbsp (15ml) Olive Oil
2 Tbsp (32g) Tomato Paste
200ml (7fl oz) Chicken Stock
1-2 Tbsp (15-30g) Chipotle in Adobo, Finely Chopped
2 Garlic Cloves, Minced
1 Tbsp (21g) Honey
1 Lime, Juiced
Smoky Tomato Rice
1 Tbsp (15ml) Olive Oil
1 Brown Onion, Finely Diced
3 Garlic Cloves, Minced
1 Tbsp (16g) Tomato Paste
1 tsp (2.5g) Smoked Paprika
300g (10.5oz) Long Grain or Jasmine Rice
500ml (17fl oz) Chicken Stock
Salt
Charred Corn & Black Bean Salsa
300g (10.5oz) Frozen Corn Kernels
400g (14oz) Black Beans, Drained & Rinsed
1 Red Capsicum, Diced
Salt & Cracked Black Pepper
20g (0.7oz) Fresh Coriander, Roughly Chopped (optional)
Lime Crema
150g (5.3oz) Greek Yoghurt
1 Lime, Zested & Juiced
1 Garlic Clove, Grated
Salt
Method
1
Season the chicken with smoked paprika, cumin, garlic powder, onion powder, salt and pepper.
2
Heat olive oil in a large pan over high heat. Sear the chicken in batches for 3–4 minutes until well browned on all sides. Remove and set aside.
3
In the same pan, reduce heat to medium and add the onion for the rice. Cook 3–4 minutes until softened. Add garlic, tomato paste and smoked paprika, stirring for 1 minute until fragrant.
4
Add rice and stir to coat in the tomato base for 1 minute. Pour in chicken stock, bring to a boil, cover and reduce to a low simmer for 15–18 minutes until tender and liquid is absorbed. Remove from heat and rest covered for 5 minutes.
5
While the rice cooks, combine tomato paste, chicken stock, chipotle in adobo, garlic and honey in a small saucepan. Simmer for 5 minutes until slightly reduced. Stir in lime juice.
6
Add the seared chicken to the chipotle sauce and toss to coat. Simmer for 2–3 minutes until cooked through and the sauce is glossy and thickened.
7
Heat a dry pan over high heat. Add frozen corn and cook for 4–5 minutes until charred in spots. Combine with black beans and diced capsicum. Season with salt and pepper.
8
Whisk together Greek yoghurt, lime zest, lime juice, grated garlic and a pinch of salt for the crema. Add water a teaspoon at a time until pourable.
9
Divide the smoky tomato rice between containers. Top with the corn and black bean salsa, then the chipotle chicken. Store the lime crema separately and add just before eating.
Chef's Tips
Searing the chicken first and building the sauce in the same pan picks up all the fond left behind, deepening the overall flavour of the dish.
Charring the corn dry, with no oil, in a hot pan gives a smoky, slightly sweet flavour that plain frozen corn doesn't have on its own.
The lime crema is best added fresh at serving — this keeps it bright and prevents the rice from becoming wet in storage.
For extra heat, add a pinch of cayenne to the chipotle sauce when simmering.
Storage & Reheating
Store in airtight containers in the fridge for up to 4 days.
The rice and chicken freeze well for up to 2 months — freeze without the lime crema. Thaw overnight in the fridge before reheating.
Microwave for 2–3 minutes, stirring halfway, until piping hot. Add the lime crema after reheating, not before.
