Serves 5
Directions
- 1Get your boneless chicken thighs.
- 2Season the chicken with salt, oregano, garlic powder, smoked paprika, cumin, chipotle paste, honey and lime juice.
- 3Mix the chicken until its colour changes.
- 4Add butter to a pan on medium heat.
- 5Add chopped onion to the pan.
- 6Cook for 5-6 minutes until the onion is soft.
- 7Add extra seasonings: salt, turmeric, cumin, garlic, and smoked paprika.
- 8Mix and toast for 1-2 minutes.
- 9Add cooked basmati rice.
- 10Mix the rice until the color is golden yellow.
- 11Add fresh coriander/cilantro and a squeeze of lime juice.
- 12Place the chicken on a sheet pan.
- 13Oven bake or air fry for 20-23 minutes at 200°C / 400°F until golden and juicy.
- 14Make the chipotle sauce by adding yogurt, light mayo, chipotle paste, pineapple, salt, garlic, onion powder, and lime juice to a blender.
- 15Blend until smooth.
- 16Bottle the sauce for the week.
- 17Serve and enjoy the chicken and rice.
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
- 50 g Honey
- 0.75 whole Lime Juice
- 20 g Light Butter
- 100 g White Onion Chopped
- 1 Tsp Salt
- 1 Tsp Turmeric
- 0.75 Tsp Garlic Powder
- 0.75 Tsp Smoked Paprika
- 0.5 Tsp Cumin
- 280 g Raw Basmati Rice
- 1 handful Chopped Cilantro/Coriander
- 1 whole Lime Juice
- 100 g Low Fat Yogurt
- 50 g Light Mayo
- 20 g Chipotle Paste
- 50 g Pineapple Chunks
- 0.5 Tsp Salt
- 0.5 Tsp Garlic Powder
- 0.5 Tsp Onion Powder
- 1 squeeze Lime Juice
Equipment
pansheet panblenderbottle
Tips
- Broil the chicken at the end for 2-3 minutes to get the top nicely crispy and charred.
- Pair this with a nice side salsa consisting of chopped tomatoes, red onion, bell peppers, cucumber, salt, pepper and pickle juice.
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