LOGIN  •  SIGN UPCART(0)

    Preparation Time
    35 Mins
    Difficulty
    Medium
    Spice Level  

Mexican Green Rice with Grilled Chicken and Avocado Salsaby Julia Carmen Desa

Rs. 550 Serves 2
2 (Servings)

New Mexican cuisine is the regional cuisine of the US state of New Mexico. Part of the broader Southwestern cuisine, New Mexico food culture is a fusion of Spanish and Mediterranean, Mexican, Pueblo Native American, and Cowboy Chuck wagon influences. Mexican street food is one of the most varied parts of the cuisine. It can include tacos, quesadillas, pambazos, tamales, huaraches, alambres, al pastor, and food not suitable to cook at home, including barbacoa, carnitas.

Share ON

Rs. 550Serves 2

2 (Servings)

NUTRITIONAmount Per Serving

    • Calories585

YOU WILL NEED

    Non Stick Wok
    Pot for Rice

INGREDIENTSPortion for 2

    1 cup basmati rice
    400g chicken thigh
    Green sauce pack
    Oil and butter
    Seasoning for chicken
    2 tbsp oil for chicken
    Avocado salsa

    Julia Carmen Desa

    More Recipes by same Chef

    • Spinach and Ricotta Stuffed Chicken Breast with Lemon Cream Sauce
    • Stir Fried Sriracha and Maple Chicken with Toasted Peanuts, Scallions, Steamed Pok Choy and Rice
    • Thai Chicken Krapaw with Steamed Rice
    • Assorted Vegetables in Tamarind and Hoisin Sauce with Soba Noodles
    • Herbed Chicken Rissoles with Mushroom Sauce and Garlic Toast

    DIRECTIONS

       
      1

      Cook the rice Bring 2 liters to boil in a pot with 1 tsp salt (not provided). Wash the rice at least 3 times and add to the pot. Cook on high flame for 6-7 minutes, strain and keep aside.

       
      2

      Marinate chicken thighs While the rice cooks add the seasoning for chicken to the thighs, mix well and marinate for 15 minutes.

       
      3

      Cook the rice in green paste Once the rice is done, heat oil and butter in a non-stick wok on low flame till butter melts, add the green paste and cook on medium flame for 3-4 minutes till it becomes a little dry. Add the cooked rice to the wok and mix well. Check seasoning (add more salt as per taste) and keep aside.

       
      4

      Pan fry the chicken thighs Heat 2 tbsp oil in a non-stick pan for 2 minutes on medium flame and place the chicken in it, cook for 2 minutes and flip over to the other side, cook for 2 minute more (4 minutes in total) Cook for another 1 minute each on the sides and remove from pan, check for doneness (it should not be pink in the middle, use fork to check).

       
      5

      Plate your dish Spoon the rice on a plate, place the chicken and serve with a generous serving of avocado salsa.

What our customers are saying