Mexican Chicken served with Red Rice, Sweetcorn, Black Beans and Coriander

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Tender, marinated Mexican inspired chicken is cooked in one pot with rice, sweetcorn, black beans and a wonderful collection of Mexican herbs and spices – ancho grande, chipotle powder, cumin, chilli flakes, oregano, zingy fresh lime and coriander – to create a wonderfully, spicy, satisfying and nutritious meal, full of flavour, colour and texture.

Please don’t worry about the long list of ingredients; the majority are probably already in your store cupboard and many require little or no preparation. Furthermore, options are suggested, should you be missing something.

Although this dish is actually a complete meal in its own right, it is also wonderful served with fresh tortilla, sour cream, fresh tomato salsa/pico de gallo and guacamole, on the side.

How to make Mexican Chicken served with Red Rice, Sweetcorn, Black Beans and Coriander

Collect all your ingredients together:

Chicken and marinade –

• olive oil
• lime juice
• runny honey
• garlic, peeled and crushed
• ancho grande chilli powder – replace with chilli powder or cayenne if necessary
• chipotle powder – replace with smoked paprika if necessary
• cumin powder
• dried chilli flakes
• dried oregano
• fine salt
• freshly ground black pepper
• skinless chicken breast or thigh, chopped into large pieces

Mexican Red Rice with Red Pepper, Sweetcorn and Coriander –

• olive oil
• red onion, peeled and finely chopped
• red pepper/capsicum, stem and seeds removed, finely chopped
• garlic, peeled and crushed
• long grain white rice
• chicken or vegetable stock
• fine salt
• freshly ground black pepper
• tomato paste
• Jalapeno chilli pepper, whole
• frozen sweetcorn kernels
• tin black beans, drained and rinsed
• chopped fresh coriander, or to taste

Serving suggestions –

• chopped coriander
• sour cream
• tortilla, homemade or store bought
• fresh tomato salsa/pico de gallo, homemade or store bought
• guacamole, homemade or store bought
• lime wedges
• green or mixed salad

How to make this delicious Mexican Chicken and Red Rice dish:

1. Make the marinade: add all the marinade ingredients, apart from the chicken, into a mixing bowl and mix well.
2. Add the chicken pieces to the bowl ensuring that all the chicken is coated in a thin layer of marinade. Cover and set aside for at least 30 minutes, or overnight, covered and in the fridge.
3. Make the Mexican Rice: heat the 1 tablespoon olive oil over a high heat and brown the chicken, in batches, on all sides. Remove from the pan as they cook. NB – do not throw away any remaining marinade.
4. As you cook the chicken, prepare the onion, pepper and garlic. You can finely chop them by hand or blitz them in a food processor.
5. When the chicken is browned and set aside, clean the pan to remove any burnt marinade. Lower the heat to medium and add another tablespoon of oil to the pan. Add the onion and pepper/capsicum and cook for for 5 minutes, until soft and lightly caramelised. Stir from time to time.
6. Add the garlic and cook until aromatic, around 1 minute maximum.
7. Now add the rice and tomato puree. Stir well.
8. Pour in the stock, add the salt, pepper, Jalapeno pepper, sweetcorn, black beans and any remaining marinade from the chicken. Stir well, ensuring the tomato paste has dissolved.
9. Return the chicken and any juices to the pan. Stir well and bring to a simmer.
10. Cover with a lid or double thickness foil and pop in a preheated oven for 30 minutes.
11. Take out of the oven, check the rice and chicken to see if they are cooked. If not, continue to cook in the oven, with the lid on, for a further 5 minutes or until cooked. When cooked to your liking, remove the chicken, stir the rice well, taste and adjust the seasoning, if necessary,
12. Stir through the coriander. Return the chicken to the pan and pop in the oven, uncovered, for a further 5 minutes.
13. To serve: sprinkle over some extra coriander and serve with your choice of sides.

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