Mexican Baked Chicken Breasts and Spicy Rice
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves 4
Chicken
2 Large or 4 small chicken breasts
1 tsp smoked paprika
1 tsp mild chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp salt
Olive oil
Juice of 1/2 lemon
Rice
1 onion, finely diced
2 cloves garlic, crushed
1 1/2 Cup medium grain rice
2 1/4 Cup chicken stock
1 400 g/ 14 oz can crushed tomatoes
1 red bell pepper, diced
1 Jalapeno, finely diced
1 tsp cumin seeds
1 tsp smoked paprika
1 tsp oregano
1/2 bunch fresh coriander (cilantro), finely chopped
1. Preheat oven to 200C (400F). Mix the spices for the chicken in a small bowl and spread over the chicken breasts. Drizzle each with olive oil and squeeze over some lemon juice.
2. Place chicken in the oven and bake for approximately 20-25 minutes, until cooked through.
3. While the chicken is cooking, make the rice. Heat a large saucepan over a medium heat and add a dash of olive oil. Fry the garlic, onion, and jalapeno for a couple of minutes. Add the cumin and paprika. Fry for a further 30 seconds. Add the rice, tomatoes, stock, and oregano. Bring to a simmer and simmer for about 15 minutes, until the liquid is absorbed and rice cooked. Stir through the coriander.
4. Serve the chicken breasts over a bread of rice and top with some extra fresh coriander.