Chicken breast in tequila and lime marinade on paella fried rice with mango salsa

This was the main course for our Mexican meal. It comes from the Giraffe cook book which I got for my birthday. It’s a great little cook book with some lovely, imaginative, tasty recipes. I’d recommend getting it.

For the chicken:

1 chicken breast per person

zest and juice of one lime

2 garlic cloves, peeled and grated

1 red chilli, finely chopped

25ml shot of tequila

80ml of olive oil

1 teaspoon of ground cumin

1 teaspoon of paprika

1 tablespoon of coriander stems, chopped

Combine all of the ingredients in a shallow dish. Place the chicken in the dish and turn in order to ensure that the chicken is well covered. Cover with cling film and marinate the chicken breasts in the marinade for as long as possible, over night for preference.

For the rice:

Olive oil

1 red onion, roughly chopped

1 red chilli, finely chopped

¾ of a red pepper, deseeded and diced

¾ of a yellow pepper, deseeded and diced

300g of long grain rice. (You’d think that for paella fried rice you’d use paella rice but the recipe says not. Ah well.)

1 teaspoon of ground coriander

1 teaspoon of turmeric

1 teaspoon of paprika

1 teaspoon of dried oregano

1 tablespoon of tomato puree

300ml of chicken stock

1 400g tin of sweetcorn, drained

3 tomatoes, seeded and diced

2 tablespoons of coriander, roughly chopped

Heat a wok or large frying pan, add the oil and fry the onion, chilli and peppers for five minutes on a medium heat.

Add the rice and stir until it is well coated. Then add the coriander, turmeric, oregano and paprika. Cook for two minutes and then add the tomato puree, chicken stock and about 100ml of water. (You may need to add a bit more water later in the cooking if the rice absorbs all the water before it is fully cooked.)

Bring to the boil then simmer for 15 minutes or until the rice is tender.

Whilst the rice is cooking heat some oil in a frying pan. Remove the chicken from the marinade, place in the pan and brown on both sides. Then cover and cook for 15 minutes or until cooked through.

With the rice and the chicken cooking you can make mango salsa. (It can be better, time wise, to make the salsa some time before – it’ll keep in the fridge quite happily for a few hours so you could make it in the afternoon before cooking. Particularly as mangoes are fiddly to stone!)

For the salsa:

1 ripe mango, peeled and diced

1 small red onion, peeled and chopped

1 red chilli, trimmed, deseeded and chopped

2 spring onions, sliced (I forgot to put these in and didn’t miss them)

2 garlic cloves, peeled and chopped

1 tablespoon of coriander, roughly chopped

80ml of olive oil

zest and juice of one lime

1 large tomato, deseeded and chopped

Combine all of the salsa ingredients! Easy, It’s stoning the mango that’s difficult in this part of the recipe!

The rice should be nearly ready now. Stir in the sweetcorn and diced tomatoes. Heat through and then remove from the heat and stir in the chopped coriander.

The chicken should also be ready. Allow to rest for two minutes before serving.

Serve the chicken on top of the rice with the mango salsa on the side.

A delicious recipe. There’s lots of chopping and preparing (be careful touching all of those chillies!) to do but the actual recipes are surprisingly simple and as both the rice and the chicken take about 15 minutes each it’s easy to time everything to be ready together. With the lime and the chilli and all the spices it’s a riot of flavour. Not forgetting the tequila! (I happened to have a little left from a cocktail party a couple of years ago (yes! ‘Left over’ alcohol!) so I didn’t have to buy any specially for dinner!)



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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