Ingredients | Serves 2:
- 1 pouch of Nice Rice Smoky Chipotle
- 4 chicken thighs (skin on deboned)
- 1 tbsp chipotle paste
- 1 avocado (sliced or diced)
- A small bunch of fresh coriander (roughly chopped, including stalks)
- 2 limes (juice and zest of 1, the other cut into wedges)
- 3 tbsp Greek yoghurt
- 1 tbsp olive oil
- Salt and pepper to taste
Method
- Preheat your oven to 200°C (180°C fan) or Gas Mark 6.
- Pat the chicken thighs dry with kitchen paper. Season generously with salt and pepper.
- Heat a large ovenproof frying pan over medium-high heat and add 1 tbsp of olive oil. Place the chicken thighs in the pan, skin-side down. Cook for 5-7 minutes until the skin is golden and crispy. Flip the thighs over and cook for another 2 minutes.
- Brush the chicken thighs with the chipotle paste and transfer the pan to the oven. Roast for 15-20 minutes, or until the chicken is cooked through and the juices run clear.
- In a blender or small food processor, combine the Greek yoghurt, juice and zest of 1 lime, most of the coriander (reserve a little for garnish). Blitz until smooth. Add a splash of water to help blend if needed. Season with salt and pepper. Adjust lime juice to your liking for more tang.
- Heat the Chipotle Rice pouch according to the package instructions.
- Divide the warmed rice between two serving bowls.
- Slice the roasted chicken thighs and place them on top of the rice. Add sliced avocado to each bowl and drizzle over the dressing.
- Sprinkle the reserved coriander on top. Enjoy!