Dish for 4 people.
Ingredients:
Herb mix:
1 tbs garlic powder
1 tbs sweet (mild) paprika powder
1 tbs cumin powder
1 tsp salt
1/2 tsp cayenne pepper
Fresh black pepper
Chicken:
4 boneless chicken thighs
2 tbs olive oil
1 lime (squeezed)
Rice:
1 onion
1 garlic clove
1 red pepper
1 cup of rice
1/2 liter chicken stock
1 can of tomato paste
1 small can of corn
1/2 can of black beans
Extra for garnish:
1 lime cut into wedges
Fresh coriander
1 jalapeno pepper
Preparation:
Preheat the oven to 160°C (convection).
Place all the spices for the spice mix in a bowl and mix well.
Place 2 Tbs of the spice mix in a larger bowl. Add 1 tbs olive oil and the juice of 1 lime. Mix well. Rub the chicken thighs well with this and let it sit for a while.
Cut the vegetables (pepper, onion), press the garlic and remove the rest from the can, rinse the black beans well. Make the stock, prepare the tomato puree and rice as well.
Place a cast iron pan on the stove and let it get hot. Put 1 tablespoon of olive oil in the pan and fry the chicken briefly on both sides. Allow to brown, but not overcooked. Remove the chicken and set it aside on a plate.
Add 1 extra tablespoon of olive oil to the pan and fry the onion, pepper and garlic until fruity. The black bits that are “released” are good and tasty.
Reduce the heat before frying the rice. Make sure it mixes well with the oil, onion and pepper.
Add the chicken stock, tomato puree, corn and black beans and stir well. Place the chicken on top (it will sink into the liquid, but that’s okay). And bring to the boil.
As soon as it boils, put the lid on the pan (or cover it with aluminum foil) and place it in the preheated oven. Leave this for 25 minutes.
Now check whether the rice is properly cooked. If this is not the case, add water and put it back in the oven, covered. Repeat this until the rice is thoroughly cooked.
If the rice is properly cooked, but there is still a lot of liquid in the pan, leave it uncovered in the oven for a while. A little moisture is fine.
Sprinkle the coriander and jalapeno over it and serve straight from the pan. Serve with lime wedges that you can squeeze over your plate to taste.
Enjoy your meal.
