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Chipotle Chicken Smoky Rice

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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: 719kcal
Servings: 5 People
Metric - Imperial

Ingredients

Chipotle Chicken

  • 15 ml Olive Oil
  • 1 kg Chicken Thigh, Boneless & Skinless Diced
  • 8 g Smoked Paprika
  • 4 g Ground Cumin
  • 4 g Garlic Powder
  • 4 g Onion Powder
  • 30 g Tomato Paste
  • 200 ml Chicken Stock
  • 30 g Chipotle in Adobo Chopped
  • 2 Garlic Cloves Minced
  • 20 g Honey
  • 1 Lime Juice
  • Salt & Pepper To Taste

Smoky Tomato Rice

  • 15 ml Olive Oil
  • 1 Brown (Yellow) Onion Diced
  • 3 Garlic Cloves Minced
  • 15 g Tomato Paste
  • 4 g Smoked Paprika
  • 300 g Long Grain or Jasmine Rice Washed
  • 500 ml Chicken Stock
  • Salt To Taste

Charred Corn & Black Bean Salsa

  • 300 g Corn Kernels Frozen or Canned
  • 400 g Black Beans Drained & Rinsed
  • 1 Red Bell Pepper (Capsicum) Diced
  • 20 g Coriander (Cilantro) Chopped
  • Salt & Pepper To Taste

Lime Crema

  • 150 g Greek Yoghurt
  • 1 Lime Zest & Juiced
  • 1 Garlic Clove Grated
  • Salt To Taste

Method

  • Season the chicken with smoked paprika, cumin, garlic powder, onion powder, salt and pepper.
  • Heat the 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.
  • In the same pan, reduce heat to medium and add the onion for the rice. Cook for 3-4 minutes until softened. Add the garlic, tomato paste and smoked paprika, stirring for 1 minute until fragrant.
  • Add the rice and stir to coat in the tomato base for 1 minute. Pour in the chicken stock, bring to a boil, cover, and reduce to a low simmer for 15-18 minutes until tender and the liquid is absorbed. Remove from heat and rest covered for 5 minutes.
  • While the rice cooks, combine the tomato paste, chicken stock, chipotle in adobo, garlic and honey in a small saucepan. Simmer for 5 minutes until slightly reduced. Stir in the lime juice.
  • Add the seared chicken to the chipotle sauce and toss to coat. Simmer for 2-3 minutes until cooked through, reaching an internal temperature of 74°C (165°F), and the sauce is glossy and thickened.
  • Heat a dry pan over high heat. Add the frozen corn and cook for 4-5 minutes until charred in spots. Combine with the black beans and diced capsicum. Season with salt and pepper.
  • Whisk together the 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.
  • 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.
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.
Serving 550gCalories 719kcalCarbohydrates 87.2gProtein 58gFat 14.8gSaturated Fat 3.7gPolyunsaturated Fat 3.23gMonounsaturated Fat 6.36gTrans Fat 0.1gCholesterol 194.9mgSodium 676.9mgPotassium 1310.7mgFiber 9.8gSugar 7.8gVitamin A 310.47IUVitamin C 26.57mgCalcium 131.4mgIron 7.2mg