Name: Spiced chicken with beans and rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 chicken thigh cutlets; 1 tablespoon red wine vinegar; 1 tablespoon olive oil; 2 clove garlic, crushed; 2 teaspoon paprika; 1/2 teaspoon chilli powder; 1 avocado, seeded, peeled, sliced; 1/2 cup coriander, leaves picked; lime wedges, to serve; Tomato and bean rice; 1 tablespoon olive oil; 1 brown onion, finely chopped; 2 tablespoon tomato paste; 1 cup long grain rice; 3 cup chicken stock; 400 gram can red kidney beans, rinsed, drained; 1 tablespoon red wine vinegar

Ingredients

4 chicken thigh cutlets

1 tablespoon red wine vinegar

1 tablespoon olive oil

2 clove garlic, crushed

2 teaspoon paprika

1/2 teaspoon chilli powder

1 avocado, seeded, peeled, sliced

1/2 cup coriander, leaves picked

lime wedges, to serve

Tomato and bean rice

1 tablespoon olive oil

1 brown onion, finely chopped

2 tablespoon tomato paste

1 cup long grain rice

3 cup chicken stock

400 gram can red kidney beans, rinsed, drained

1 tablespoon red wine vinegar

Method

1.In a large bowl, combine chicken, vinegar, oil, garlic, paprika and chilli; toss well. Cover; marinate 1 hour.

2.To make tomato and bean rice, heat oil in a large frying pan on medium; saute onion 4-5 minutes. Add paste; cook, stirring, 1 minute. Stir in rice; cook 2 minutes. Pour in stock; bring to boil on high. Reduce heat to low; cook, covered, 15 minutes. Mix beans and vinegar through; cook, uncovered, 5 minutes. Season.

3.Meanwhile, preheat a lightly oiled char-grill pan on high. Cook chicken 5-6 minutes each side, until cooked through. Rest 5 minutes.

4.Serve chicken on a bed of rice with avocado and coriander. Accompany with lime wedges.

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Ingredients

Method

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