Mexican Spiced Chicken
Mexican Spiced Chicken
To celebrate Cinco de Mayo, Chef André has created a Mexican-inspired dish to knock your sombreros off. The chicken is marinated in coconut milk to tenderise the meat, pan-fried to give it a crispy golden skin, and then roasted for extra juiciness. Served with roasted broccoli (the only way to eat it!), a creamy and zesty coconut sauce, and nutty brown rice, we had a hard time deciding which part of this recipe we loved most, and we’re pretty sure you will too.
NUTRITION PER SERVING
Chicken Breast 2
Mexican Spice Mix 1½ tsp
Coconut Milk 200ml
Chicken Stock Pot 1
Brown Basmati Rice 150g
Broccoli, florets 1
Garlic Clove, grated 1
Coriander, chopped 1 small bunch
MARINATE THE CHICKEN Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the rice. Pop the chicken into a mixing bowl and season with salt and pepper. Sprinkle on half of the Mexican spice mix. Shake the tin of coconut milk to break up the solids, then pour one-third over the chicken. Mix to make sure that the chicken is well coated. Keep to one side. IMPORTANT: Wash your hands after handling raw meat.
COOK THE RICE When the water is boiling, add half the stock pot, a good pinch of salt and the brown rice to the pan. Cook until tender, 25-30 mins. Add more water to the pan if it is absorbed by the rice. Whilst the rice cooks, separate the broccoli into florets (mini trees). Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Zest and juice the lime.
ROAST THE CHICKEN Heat a frying pan over high heat and add splash of oil. Carefully add the chicken and cook until nicely browned, 2-3 mins on each side. Transfer to a lined baking tray (don't wash your pan we'll use it again) and roast on the top shelf of your oven for 15-17 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Discard the excess marinade.
ADD THE BROCCOLI When your chicken has 10 mins left, add the broccoli to the baking tray with the chicken. Roast until golden and crispy.
MAKE THE SAUCE Once the rice is ready, drain in a sieve, then return to the pan. Cover with a lid to keep warm. It's time to make the sauce. Add the water (see ingredients for amount), remaining stock pot, coconut milk and Mexican spice mix to the frying pan you used earlier, on medium-high. Bring to the boil, dissolve the stock pot then reduce the heat and gently bubble for 2-3 mins.
FINISH AND SERVE Finish the sauce with lime juice and zest to taste, then stir through the coriander. Season with salt and pepper if it needs it. When the chicken is cooked, cut each breast into five slices. Serve on top of a generous portion of rice and finish with the roasted broccoli and the coconut sauce spoonedover the chicken. Enjoy!