Directions
- 1Season the chicken thighs with salt, oregano, garlic powder, smoked paprika, cumin, chipotle paste, honey, and lime juice. Mix until the color changes.
- 2In a pan on medium heat, add butter and chopped onions. Cook for 5-6 minutes until soft.
- 3Add extra seasoning (salt, turmeric, cumin, garlic, smoked paprika) to the onions and give it a mix before adding the cooked rice.
- 4Mix the rice until it turns golden yellow, then add fresh coriander and lime juice.
- 5Lay down the marinated chicken thighs on a sheet pan and oven bake or air fry for 20-23 minutes until golden and juicy.
- 6Make the chipotle sauce by blending together yogurt, light mayo, chipotle paste, pineapple chunks, salt, garlic powder, onion powder, and lime juice until smooth. Bottle it up.
- 7Serve the honey chipotle chicken with the cilantro lime rice and chipotle sauce.
Ingredients
- 1000 g Raw Boneless Skinless Chicken Thighs
- 1.5 tsp Salt
- 1.5 tsp Oregano
- 1.5 tsp Garlic Powder
- 1.5 tsp Smoked Paprika
- 1.5 tsp Cumin
- 70 g Chipotle Paste or Chipotle Peppers in Adobo
- 50 g Honey
- 0.75 of a lime Lime Juice
- 20 g Light Butter
- 100 g White Onion
- 1 tsp Salt
- 1 tsp Turmeric
- 0.75 tsp Garlic Powder
- 0.75 tsp Smoked Paprika
- 0.5 tsp Cumin
- 280 g Raw Basmati Rice
- 1 Big Handful Chopped Cilantro/Coriander
- 1 Whole Lime Juice
- 100 g Low Fat Yogurt
- 50 g Light Mayo
- 20 g Chipotle Paste
- 50 g Pineapple Chunks
- 0.5 tsp Salt
- 0.5 tsp Garlic Powder
- 0.5 tsp Onion Powder
- 1 Squeeze Lime Juice
Equipment
ovenair fryerpanblender
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