Directions
- 1Season boneless chicken thighs with salt, oregano, garlic powder, smoked paprika, cumin, chipotle paste, honey, and lime juice. Mix until the color changes.
- 2In a pan on medium heat, add butter and chopped onions. Cook for 5-6 minutes until soft.
- 3Add extra seasonings (salt, turmeric, cumin, garlic, smoked paprika) to the pan and mix. Toast for 1-2 minutes.
- 4Add cooked basmati rice and mix until golden yellow.
- 5Add chopped coriander and lime juice to the rice.
- 6Lay down the chicken thighs on a sheet pan and oven bake or air fry for 20 minutes until golden and juicy.
- 7Make the chipotle sauce by blending yogurt, light mayo, chipotle paste, pineapple chunks, salt, garlic powder, onion powder, and lime juice until smooth.
- 8Serve the chicken and rice with the chipotle sauce.
Ingredients
- 1000 g Raw boneless skinless chicken thighs
- 1.5 tsp Salt
- 1.5 tsp Oregano
- 1.5 tsp Garlic powder
- 1.5 tsp Smoked paprika
- 1.5 tsp Cumin
- 70 g Chipotle paste or chipotle peppers in adobo
- 50 g Honey
- 3 /4 Lime
- 20 g Light butter
- 100 g White onion chopped
- 1 tsp Turmeric
- 280 g Cooked Basmati rice
- 1 big handful Chopped cilantro/coriander
- 100 g Low fat yogurt
- 50 g Light mayo
- 50 g Pineapple chunks
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
Equipment
glass dishspoonfrying panwooden spatulasheet panblenderbottle
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