Α delicious Mexican-inspired flavoured chicken with soft and caramelised onions and peppers.
The coriander avocado rice is a refreshing and flavourful side dish that is dressed with a mustard vinaigrette for added flavour. The combination of the spicy chicken and the creamy, herbaceous rice makes for a delicious and satisfying meal.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Mexican Spiced Chicken with Coriander Avocado Rice
Servings: 6 People
Ingredients
- 6 Chicken Fillets , thinly cut
- 2 Large Yellow Onions , halved and sliced
- 6 Bell Peppers , red and green, stemmed, seeded and ribs removed, halved and sliced
- 6 tbsp EVOO , extra virgin olive oil
- 1 tbsp Smoked Paprika
- 1 tsp dry Oregano , ground
- ½ tsp Cumin , ground
- 4 tbsp Red Pepper Fajitas Seasoning
- 1 ½ tsp Sea Salt
- 1 tsp freshly ground Black Pepper
For the Rice
- 400 g Rice , Uncle Bens 10’
- 2 Cups Fresh Coriander , leaves picked and chopped
- 6 Scallions , white and green parts, finely chopped
- 1 Large Avocado , cut in small cubes
- 1000 ml Warm Water
- 4 tbsp Mustard Vinaigrette , recipe in dressings section
- 1 tbsp dry Coriander , ground
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Add 2 tbsp of oil in a large casserole on medium heat. Once hot add the onions and cook for about 3’ and then add the peppers. Continue sauteing them for about 5’ while seasoning them with the smoked paprika, the oregano and the cumin as well as seasoning them the ½ tsp of salt and ¼ tsp of pepper. Remove from the heat and keep aside.
- Set a large pan over high heat and let it heat up for about 2’ until smoking hot. Add a 2 tbsp of oil to the pan and let this heat up for 1’. Add half of the chicken strips, frying on each side for 3-4’ while seasoning with half of the remaining salt/pepper as well as the red pepper fajitas seasoning. Remove from the pan to the casserole with the onions/peppers. Wipe the pan and repeat for the remaining chicken strip.
- In the meantime, prepare the rice by placing a medium pot on high heat and adding the warm water, the rice, the dry coriander and seasoning with the salt and pepper. Cover the pot with its lid, bring to a boil and simmer for 10’ making sure that the liquid is not completely absorbed. If so, add a bit more.
- Turn off the heat, open the lid and strain the rice. Keep aside to cool.
- Place the cooled rice in a large bowl and mix with the coriander, scallions and avocado. Pour the dressing, mix again, taste and season accordingly.
