Todays dinner was Mexican inspired. I love Mexican food but when I think about it I always think either tacos or burritos haha. I have seriously not eaten a lot of other Mexican food but I know they’re so good with it. So I started to look for something different for my Mexican dinner today and I saw they have this tomato rice dish that looked so good, so I decided to do that and with it I marinated chicken thigh fillets with some typical Mexican ingredients.
2 dl tomato passata (tomato puré)
1 medium onion, peeled and coarsely chopped
4 dl chicken broth (you can use concentrated chicken fond and mix with water)
1 1/2 tsp salt
1/2 tsp ground cumin
3 tbsp olive oil
4 dl uncooked basmati rice
1 red chilli, seeded and sliced
4 cloves garlic, minced
1 dl finely chopped fresh cilantro
1 tomato, chopped
Juice from 2 limes, plus more wedges for serving
*Creme fraiche for serving if desired
- Add the tomato passata and chicken broth to a medium saucepan. Stir in salt and cumin and bring to a boil over medium heat. Meanwhile, toast the rice.
- Heat the olive oil in another pot over medium heat. Add the onions and the chilli, and cook until soften, about 1 minute. Add the rice and sauté, stirring frequently, until lightly toasted, about 3 minutes, lowering the heat as needed. Add the garlic and cook for 30 seconds more.
- Pour the boiling tomato mixture over the rice and stir to combine. Reduce the heat to low, as you don’t want to burn the rice in the bottom. Cover and cook until the liquid is absorbed and the rice is tender, about 10-15 minutes. Remove from the heat and gently fluff the rice with a fork. Cover again and set aside to steam for 10 minutes. Add the cilantro, tomato and lime juice and fluff again to combine. Taste and season with more salt if needed. Serve with lime wedges.
CILANTRO AND LIME MARINATED CHICKEN FILLET:
800 gram chicken thigh fillet
3 tbsp olive oil
4 cloves garlic minced
4 tbsp finely chopped cilantro stems and leaves
2 tbsp lime juice
1 tsp red chilli flakes
1 tsp salt
Preheat oven to 190 C (375f).
Whisk all the marinade ingredients together in a big bowl. Add the chicken into the marinade, stir to coat well. Marinate for 15 minutes but best for 2 hours.
Heat up a skillet and pan-fry the chicken until slightly browned.
Transfer the skillet into oven and bake for 20 minutes.
- Serve as it is or slice it in pieces.