Spicy Green Chilli Chicken Thigh Rice

Nutrition per serve

Ingredients

• 2pcs jalapeno chilly
• 1clove garlic
• 1bunch coriander
• 1pcs onion
• 300g free-range chicken thigh fillets
• 1pcs chicken-style stock cubes
• 150g jasmine rice
• 1pcs lemon
• 130g natural yoghurt
• 100g baby spinach leaves
• 23ml olive oil
• 250ml (1 cup) boiling water

Method

1. Step 1 — Make chilli paste
   Coarsely chop the jalapenos, removing the seeds if less heat is desired (use 1 jalapeno if you prefer less heat). Crush or coarsely chop the garlic. Coarsely chop the coriander, including the stems. Blend the jalapeno, garlic, coriander, 1 tbs water and 2 tsp olive oil with a stick blender until almost smooth. Season with salt.
2. Step 2 — Prep ingredients
   Finely chop the onion. Cut the chicken into 2cm chunks. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
3. Step 3 — Brown chicken
   Heat 2 tsp olive oil in a large frypan over high heat. Cook the chicken, stirring regularly, for 5 mins or until golden (the chicken won't be cooked through). Remove from the pan. Heat 2 tsp olive oil in the pan over medium heat. Cook the onion, stirring, for 3 mins or until starting to soften. Stir in the rice until well coated.
4. Step 4 — Add chilli paste
   Return the chicken and any resting juices to the pan. Add the chilli paste and stock, stir to combine, then bring to the boil. Reduce the heat to medium and cook, covered, for 14 mins or until the rice is almost tender. Remove from the heat and stand, covered, for 5 mins.
5. Step 5 — Make lemon yoghurt
   Meanwhile, finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Combine the yoghurt, lemon zest and 1 tbs lemon juice in a bowl and season with salt and pepper.
6. Step 6 — Get ready to serve
   Stir the spinach into the chicken mixture until wilted. Taste, then season with salt and pepper. Divide the chicken mixture among plates. Serve with the lemon yoghurt and lemon wedges.

Allergens

Milk