Ingredients
Equipment
Method
Steps
- Start by marinating the chicken thighs in chipotle paste, minced garlic, and olive oil for at least 30 minutes.
- In a stainless steel roasting dish, heat a drizzle of olive oil over medium heat and brown the marinated chicken on all sides for about 5-7 minutes.
- Stir in your long-grain rice and pour in enough water or stock to cover the rice by about an inch.
- Cover the dish with a lid or foil, and bake at 175°C (350°F) for about 35 minutes.
- While the chicken cooks, whisk together lime juice, olive oil, chili flakes, and herbs to prepare the chimichurri.
- In a bowl, mix Greek yoghurt with remaining minced garlic and a splash of lime juice; season with salt to taste.
- Once cooked, plate the chicken and rice, topping with lime chimichurri and garlic yoghurt.
Nutrition
Notes
Optional: Garnish with extra lime wedges and fresh herbs.