Dinner - Mexican chicken rice recipe bbc

Author: Kenneth Johnston

A dish with added feelgood factor - this vitamin C filled soup is the ideal after-work pick-me-up Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper If you're a fan of chilli con carne, you'll love this dark, sweet and spicy South American stew with ancho, ground nuts and chocolate A great spicy supper that can be made in advance

Mexican chicken & wild rice soup
Mexican chicken stew
Chicken mole with coriander rice
Mexican chilli chicken

Mexican chicken & wild rice soup

A dish with added feelgood factor - this vitamin C filled soup is the ideal after-work pick-me-up
Provided by: Good Food team
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 11

Ingredients:

1 tsp olive oil
1 onion , finely chopped
1 green pepper , diced
200g sweetcorn , frozen or from a can
1-2 tbsp chipotle paste (we used Discovery)
250g Pouch ready-cooked long-grain and wild rice mix (we used Uncle Ben's)
400g can black beans in water, rinsed and drained
1.3l low-sodium chicken stock
2 cooked skinless chicken breasts , shredded
small bunch coriander , chopped
low-fat soured cream and reduced fat guacamole, to serve, if you like

Nutrition:

How to cook:

Heat the oil in a large non-stick frying pan and cook the onion for 5 mins. Throw in the pepper and cook for 2 mins more, then add the sweetcorn, chipotle paste and rice. Stir well and cook for 1-2 mins.
Add the black beans and the stock. Bring to the boil, turn down to a simmer, then add half the chicken and coriander. Cool for 2-3 mins, then ladle into bowls.
Scatter over the rest of the chicken and coriander. Serve with a dollop each of guacamole and soured cream on top if you like.

Notes: Chicken mole with coriander rice recipe, Ingredients · 2 ancho chillies · 2 tbsp sunflower oil · 8 bone-in chicken thighs , skins removed · 2 onions , chopped · 2 tsp ground cumin · 1 ½ tsp cinnamon

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chicken mole with coriander rice mexican chicken rice recipe bbc

Mexican chicken stew

Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper
Provided by: Good Food team
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 10

Ingredients:

1 tbsp vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
½ tsp dark brown sugar
1 tsp chipotle paste (we used Discovery)
400g can chopped tomatoes
4 skinless, boneless chicken breasts
1 small red onion, sliced into rings
a few coriander leaves
corn tortillas, or rice to serve

Nutrition:

How to cook:

Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).
Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.
If you want to use a slow cooker, cook the onion and garlic as above, then put into your slow cooker with the sugar, chipotle, tomatoes and chicken. Cover and cook on High for 2 hours. Remove the chicken and shred then serve as above.

Notes: Fajita chicken fried rice recipe, Ingredients · 170g/6oz brown basmati rice · 3 chicken thighs, skinless and boneless, cut into bite-sized chunks · large splash light olive oil · 1 large brown onion

Chicken mole with coriander rice

If you're a fan of chilli con carne, you'll love this dark, sweet and spicy South American stew with ancho, ground nuts and chocolate
Provided by: Cassie Best
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 18

Ingredients:

2 ancho chillies
2 tbsp sunflower oil
8 bone-in chicken thighs , skins removed
2 onions , chopped
2 tsp ground cumin
1 ½ tsp cinnamon
3 garlic cloves , roughly chopped
50g raisin
2 tbsp smooth peanut butter
2 tbsp chipotle paste
400g can chopped tomato
25g dark chocolate (look for one with at least 70% cocoa solids)
1 small red onion , sliced into rings
juice 1 lime , plus wedges to serve (optional)
150ml pot soured cream
600g long grain rice
large bunch coriander , finely chopped
zest 2 limes and juice of 1

Nutrition:

How to cook:

Put the chillies in a bowl and add enough boiling water to just cover. Leave to soften for 20 mins. If you can’t find anchos, grill red peppers until they’re really blackened and soft. Cool them, then peel and use as needed in the recipe, adding 1 tsp smoked paprika and a little extra chipotle to re-create the sweet, smoky flavour.
Meanwhile, heat the oil in a flameproof casserole dish, season the chicken, then brown on all sides. You may have to do this in batches so you don’t overcrowd the dish. Remove to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the spices and cook for 1 min until aromatic.
Remove the chillies from their soaking liquid, reserving the liquid, and discard the stalks and seeds. Put in a food processor with 4 tbsp of the soaking liquid, the garlic and raisins. Whizz to a paste, then tip into the dish. Add the peanut butter, chipotle paste, tomatoes and 400ml water (fill up the tomato can and swirl to get all the tomato bits out). Return the chicken to the dish and season. Cover with a lid and simmer, stirring occasionally, for 1 hr.
Remove the chicken pieces to a plate. Using 2 forks, shred the meat and discard the bones. Return the chicken to the sauce, add the chocolate and continue cooking, uncovered, for 30 mins more. If the sauce looks like it’s getting a little too thick, add some of the chilli soaking liquid or some water.
Cook the rice following pack instructions. Meanwhile, put the red onion in a small bowl. Add the lime juice and a pinch of salt. Leave to pickle until ready to serve. When the rice is cooked, add the coriander and lime zest and juice, and fluff up with a fork. Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice, with soured cream and lime wedges, if you like.

Notes: Chicken fried rice recipe, 1 tbsp sunflower oil · 3 eggs, beaten with some seasoning · 320g pack mixed stir-fry vegetable · 1 tbsp mild curry powder · 140g frozen sweetcorn · 600g cooked rice

Mexican chilli chicken

A great spicy supper that can be made in advance
Provided by: Sara Buenfeld
Total time: 60 minutes
Cook time: 60 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 13

Ingredients:

1 tbsp olive oil
1 large onion , halved and sliced
2 tsp each chilli powder and ground cumin
x cans peeled plum tomatoes
1 chicken stock cube
200g piece chorizo , skinned and diced
8 chicken thighs , skinned
2 red peppers , seeded and cut into chunks
x cans cannellini beans , drained
1 large avocado , stoned, peeled and sliced
lime juice
handful fresh coriander
4 large spoonfuls soured cream

Nutrition:

How to cook:

Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.
Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.
To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.
To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.

Notes: Rice & chicken recipes, Items 1 - 24 of 47 · Take the two basic ingredients of rice and chicken and create something delicious. Our selection of recipes showcase these two staples at