The beauty of this dish lies in its versatility and fresh ingredients. Each component is packed with distinct flavours that come together harmoniously in every bite. The smoky and spicy chicken, infused with the bold flavours of chipotle chiles and lime, is perfectly complemented by the bright and citrusy rice. The hearty black beans add a comforting depth, while the corn salsa provides a sweet and tangy crunch.
Ingredients:
Chipotle chicken:
- 1/2 red onion, coarsely chopped
- 2 cloves of garlic
- 1 chipotle chilli in adobo, plus 2 tablespoons sauce
- 3 tablespoons vegetable oil
- Juice of 1 lime
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Kosher salt
- Freshly ground black pepper
- 1lb boneless, skinless chicken breasts
Coriander lime rice:
- 1 tablespoon unsalted butter
- 1 cup Basmati rice, rinsed and drained
- 1/2 teaspoon kosher salt
- Juice of 2 limes, divided
- 2 cups water
- 1 tablespoon chopped fresh coriander
Black beans:
- 2 tablespoons neutral oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 15.5oz cans of black beans, undrained
- 1 cup water
- 1 teaspoon chipotle chilli powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- Kosher salt
- Freshly ground black pepper
Corn Salsa:
- 24 oz frozen corn, cooked
- 1 medium red onion, chopped
- 1 small jalapeño, cored, seeded, finely chopped
- 1/4 cup fresh coriander, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- Kosher salt
Assembly:
- Guacamole
- Pico de gallo
- Single cream
- Fresh coriander
- Lime wedges
Method of cooking:
In a blender, combine the red onion, garlic, chipotle chilli and adobo sauce, vegetable oil, lime juice, dried oregano, ground cumin, kosher salt and freshly ground black pepper. Blend until smooth.
Place the chicken breasts in a resealable plastic bag and pour the marinade over. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.
Preheat a grill or frying pan over medium heat. Remove the chicken from the marinade and grill for 6-8 minutes per side or until cooked through and has nice grill marks.
Allow the chicken to rest for a few minutes before cutting into bite-sized pieces.
Melt the unsalted butter in a medium saucepan over a medium heat. Add the rinsed and drained rice and cook, stirring frequently, until the rice is lightly toasted.
Add 1/2 teaspoon kosher salt, juice of 1 lime and 2 cups water. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes, or until rice is tender and water is absorbed.
Remove from the heat and leave to stand, covered, for 5 minutes. Fluff the rice with a fork and stir in the chopped fresh coriander and the juice of the remaining lime.
In a medium saucepan, heat the neutral oil over a medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes.
Add the finely chopped garlic and cook for a further minute, until fragrant.
Stir in the black beans (including liquid), 1 cup water, chipotle chilli powder, dried oregano, ground cumin and bay leaf. Bring to a simmer and cook for 15-20 minutes, or until the beans are heated through and the flavours have melded. Season to taste with kosher salt and freshly ground black pepper.
In a large bowl, combine the cooked corn, chopped red onion, finely chopped jalapeño, chopped fresh coriander, fresh lemon juice and fresh lime juice. Season to taste with kosher salt.
In individual serving bowls, layer the coriander lime rice, black beans and chipotle chicken.
Top with corn salsa, guacamole, pico de gallo, sour cream, fresh coriander and lime wedges to taste.
