Central American Style Chicken Rice Bowl

with Baby Gem Salad, Tomato Salsa and Chipotle Mayo

Cooking Time: 25-30 min

Ingredients: 2 persons

🍚 Basmati Rice 100g

🍚 Medium Tomato 2

🍚 Lime 1

🍚 Coriander 1 Bunch

🍚 Mayonnaise 30g

🍚 Chipotle Paste 20g

🍚 Baby Gem Lettuce 1

🍚 Garlic Clove 2

🍚 British Chicken Thighs 3

🍚 Central American Style Spice Mix

🍚 Water for the Rice 200ml

🍚 Honey 1tbsp

🍚 Water for the Mayo 1tbsp

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, cut the tomatoes into 2cm chunks.

Zest and halve the lime. Roughly chop the coriander (stalks and all).

In a medium bowl, add the tomato chunks, half the coriander and half the lime juice. Drizzle with oil and season with salt and pepper. Mix to combine, then set aside your salsa.

In a small bowl, combine the mayo, chipotle paste (add less if you’d prefer things milder), honey and water for the mayo.

Trim the baby gem, halve lengthways, then thinly slice.

In another medium bowl, add the sliced baby gem, a squeeze of lime juice and drizzle of oil. Season with salt and pepper, toss to combine, then set aside both bowls.

Meanwhile, peel and grate the garlic (or use a garlic press).

In another medium bowl, add the chicken thighs, Central American Spice mix, and garlic. Drizzle with oil and season with salt and pepper. Rub to coat.

Heat the drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan. Fry until browned on each side and cooked through, 13-15mins. Turn every 2-3mins.

When everything’s ready, cut the chicken widthways into 2cm slices.

Fluff up the rice with a fork, stir through the lime zest and remaining coriander, then share the zesty rice between your bowls.

Top with the baby gem salad, chicken and tomato salsa. Drizzle over the chipotle mayo to finish.

ENJOY