Now that we have had our first batch of British sunshine I have managed ignore my cravings for casserole and curry’s have instead decided to experiment with different salads. This is a great recipe; whether you want a tasty evening meal, a sharing plate with friends or even on a barbecue. Infact thinking about it this chicken would be awesome on a barbecue, if only I didn’t live in a flat I would probably cook outside every time the sun shone (take me back to Devon now).
As usual, I struggled to decide what to call this dish. Sometimes it seems appropriate to just name a dish by what’s in it and sometimes it’s a version of a traditional dish that already has a name; this dish however, is full of so many different flavours that it would be the longest title ever! I am sure there are some Mexican’s out there that will tell me that this is not Mexican, but to me this tasted like a Mexican dish. There is spice, zing, heat, great textures and then something creamy and smooth to cool it all down with; so this is my creation of Mexican chicken, enjoy 😀
For the chicken
– 2 chicken breasts – placed between 2 sheets of greaseproof paper and battered to about 1.5cm with a rolling pin
– Juice of 1 large lemon
– 3 cloves garlic – finely chopped
– 1 chilli – finely chopped
– 1 tsp paprika
– 1 pinch saffron
– ½ tsp dried thyme
– ½ tsp cayenne pepper
For the rice salad
– 110g rice
– 1 chicken stock cube
– ½ tbsp. red wine vinegar
– 1 tbsp tomato puree
– 1 tsp chilli sauce
– 1 green chilli – finely sliced
– 10 cherry tomatoes – cut into quarters
– ½ red onion finely chopped
– 1 tbsp coriander – finely chopped
– Juice ½ lemon
– Large selection of mixed salad leaves to taste
For the dressing
– 1 tsp freshly chopped coriander
– 1 tbsp chopped fresh mint
– 2 tsp cider vinegar
– 3 tsp walnut oil
– 1 tbsp light mayonnaise
Mix all the chicken marinade ingredients together and marinate for at least half an hour in the fridge
Cook the rice in boiling salty water (according to the pack instructions) with the stock cube, red wine vinegar, tomato puree and chilli sauce.
When the rice is cooked, strain and pour some boiling water over it to remove any starch. Leave to cook slightly.
Heat a griddle pan to a high temperature and cook the chicken for 2 minutes on each side. It may need a minute or so longer depending on the thickness so check it is cooked before serving.
Whisk together the ingredients for the dressing
Mix the chilli’s, tomatoes, red onion, lemon juice, mixed leaves and coriander into the rice and plate up. Top with the chicken and drizzle with the dressing.