I love Mexican food. The combination of coriander, chillies and lime never fails to excite my taste buds and it’s a great way to make an easy, straightforward meal into something vibrant and exciting.
I used chicken breast on the bone in this recipe as it helps the chicken to retain moisture better however it would be just as good with a normal breast. If you do use normal breast, you might want to cover it with foil whilst cooking to keep in the moisture and take off for the last 10 minutes to crisp everything up.
The coriander rice in this rice is not my own but a recipe from my new Mexican Food cookbook by Thomasina Miers. The lady herself pops the rice in the oven for half an hour after it has cooked however having tried this a few times, I think it tastes exactly the same straight from the pan!
Chipotle Chicken with Coriander Rice and Home Made Nachos
Serves 2 = 11sp (previously 12pp) each
For the chicken
2 x 165g chicken breast, raw, flesh scored lightly with a knife
2 tbsp chipotle paste
2 tbsp honey
Juice of one lime
For the vegetables
1 x red onion, cut into chunks
1 x pepper, deseeded and cut into large chunks
1 x courgette, cut into chunks
For the rice
1 x onion, roughly diced
2 x garlic cloves, peeled and roughly diced
Bunch of coriander
Large handful of spinach
100g basmati rice, dried
For the Nachos
1 x Weight Watchers Tortilla Wrap, cut into nacho shaped triangles
½ tsp smoked paprika
¼ tsp garlic salt, chilli powder
Salt and pepper
Pre heat the oven to 180c.
Take a large baking dish, spray with 1kal and pop the red onion, pepper and courgette in the bottom. Season well.
In a small bowl mix together the chipotle paste, honey and lime juice. Add 100ml water and combine. Pour 1/3 marinade over the vegetables and toss to combine.
Pour the rest of the marinade over the chicken, massage in, pop the chicken on top of the vegetables and season.
Pop in the oven for 30-35 minutes until the chicken is cooked through.
While the chicken is cooking, pop the onion, garlic, spinach and coriander in a blender and whizz to a paste. Pour into a large frying pan and fry in 1kal for 5 minutes adding a little water if the pan gets dry. Add the rice, stir in and then add 400ml chicken stock (made with 1 chicken stock cube). Leave to simmer on a medium heat for 15-17 minutes until the water evaporates and the rice is cooked through.
Ten minutes before the chicken is ready, spray a baking tray with 1kal, lay out the tortilla triangles in a single layer, spray again with 1kal and sprinkle over the smoked paprika, chilli powder, garlic salt and salt and pepper. Pop in the oven for 8 minutes until they start to go nice and golden.
Serve all together with a slice of lime to finish.