TACO RICE WITH GRILLED CHICKEN AND GREEN CHILLI SALSA

The ultimate Mexican fiesta feasting platter! Recipe by Raph Rashid.

INGREDIENTS

• 2 tbs finely chopped chipotle chillies in adobo sauce
• 1 tbs white vinegar
• 4 chicken thigh fillets (skin on)
• 1 tbs olive oil
• 2 garlic cloves, thinly sliced
• 1 1/2 cups (300g) long-grain rice, rinsed, drained
• 1 cup (250ml) milk
• 2 1/2 cups (625ml) chicken stock
• 1/2 iceberg lettuce, sliced
• Coarsely grated Black Jack cheddar, coriander sprigs, radish wedges and lime wedges, to serve

Tomato salsa

• 2 ripe tomatoes, seeds removed, cut into 1cm pieces
• 1/2 white onion, chopped
• 1/2 bunch coriander, leaves picked, roughly chopped
• 1/2 cup (75g) pistachios, roughly chopped
• Juice of 1 lime

Green chilli salsa

• 3 long green chillies, roughly chopped
• 1 garlic clove
• 1 tbs white vinegar
• Juice of 1 lime
• 1 tsp caster sugar

• METHOD

  • 1
    To marinate chicken, combine the chipotle, vinegar and chicken in a bowl. Cover and refrigerate for at least 4 hours or overnight.
  • 2
    For the tomato salsa, combine all ingredients in a bowl. Set aside.
  • 3
    For the green chilli salsa, using a mortar and pestle, pound chillies, garlic and a pinch of salt to a coarse paste. Add vinegar, lime juice and sugar, and stir to combine. Set aside.
  • 4
    To make the rice, heat the oil in a heavy-based saucepan over low heat. Add garlic and cook, stirring occasionally, for 3 minutes or until softened. Stir in rice, milk and stock. Increase heat to high and bring to the boil.
  • 5
    Cover, reduce heat to low and cook, stirring occasionally, for 15 minutes or until rice is tender. Turn off heat and set aside with the lid on to keep warm.
  • 6
    Heat a barbecue or chargrill pan over high heat. Add chicken, skin-side down, and cook for 6 minutes or until grill marks are visible. Turn and cook for a further 2 minutes or until chicken is just cooked through.
  • 7
    To serve, thickly slice chicken. Divide rice among serving plates and top with lettuce, chicken and tomato salsa. Serve with green chilli salsa, cheddar, coriander sprigs, radish and lime wedges.