This meal has been on rotation in our household ever since Chance discovered it on Taste.com.au (favourite recipe site!). It is very delicious and really easy to put together with beautifully simple ingredients.
The only real preparation is to pre-cook the rice and the best way of doing brown rice is putting two cups of rice to four cups of water. Bring it to the boil and then drop heat to low with the lid on so it can absorb the moisture. You’ll find it cooks the best this way and will be lighter and fluffier. You can even turn off the element if it’s almost cooked and just let it absorb the moisture for a bit longer with the lid on.
The only thing I don’t like about the recipe is the use of the Chipotle packet seasoning because most of those packet mixes contain MSG and I avoid it at all costs. You could easily make your own with a number of herbs and spices and keep it in a container for when you need to bust it out (which is my next aim when I am not so time poor!).
We are all about simple, quick and easy meals in our household and this one tickets the boxes.
Enjoy xox
Cheat’s Mexican Chicken
INGREDIENTS
METHOD
- Preheat the oven to 200 C or 180 C fan-forced.
- Heat 2 tsps of olive oil in a frying pan over medium heat (ovenproof pan is best). Cook chicken for 5 minutes each side or until well browned. Transfer to the oven and bake for 15 minutes or until chicken is almost cooked through ( if you don’t have an ovenproof frying pan, transfer to a baking dish).
- Add brown rice, seasoning, paste, stock and zucchini in a bowl. Remove chicken from the oven and replace with rice mixture to the pan to absorb the flavours from the chicken. Return chicken to the pan (or baking dish) and nestle amongst the rice mixture. Top with the green beans and cover with foil. Bake for 15 minutes or until rice is tender. Stand for 5 minutes.
- Garnish with fresh cherry tomatoes, avocado and coriander and dollop with sour cream and optional chilli for a extra pinch. Serve with lime wedges.
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