Guajillo-Honey Chicken with Green Rice

Ingredients

For 4 servings

• 1 piece head broccoli, in florets
• 680 g boneless chicken thighs
• 185 g white rice, rinsed
• 2 piece corn cobs
• 1 piece avocado, diced
• 30 g cilantro
• 50 g parsley
• 3 piece scallions
• 1 piece jalapeño, seeded
• 2 piece guajillo chillies, seeded
• 3 piece garlic cloves
• 82 g Greek yogurt
• 25 g cotija, crumbled
• 3 piece radishes, thinly sliced
• 50 g pepitas
• 2 piece limes
• 30 g honey
• 3 g smoked paprika
• 2 g ground cumin
• 480 g chicken stock
• 56 g olive oil
• 14 g butter
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Soak the guajillos in hot water, then blend with garlic, honey, paprika, cumin, a little lime and oil into a marinade; coat the chicken and rest 20 minutes.

2. 2

   Blend the cilantro, parsley, scallions, jalapeño, a garlic clove and lime with a little water for the green rice.

3. 3

   Toast the rice in butter, add the green blend and stock, and cook covered for 15 minutes, then rest.

4. 4

   Char the corn and toss with avocado, radish, cotija and lime for a salsa. Char the broccoli until crisp-tender.

5. 5

   Sear the marinated chicken for 5–6 minutes each side, until caramelised; rest and slice.

6. 6

   Fold a little yogurt through the rice, then plate with the chicken, broccoli, corn salsa, pepitas and remaining yogurt.