Enough for 2 (with left-over rice):
For the chicken:
- 4 chicken thighs
- 2 tsp chipotle paste
- 1 tbsp oil
- 1 small onion (chopped)
- 2 cloves of garlic (finely chopped)
- 200g chopped tomatoes (1/2 a can)
- 2 tsp vinegar
- A few sprigs of coriander (torn)
For the rice:
- 2 tbsp oil
- 1 onion chopped
- 1 large pepper chopped (I used the remains of two peppers used for a previous meal)
2 cloves of garlic (finely chopped)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp paprika
- 100g basmati rice (or any long grain rice)
- 250ml stock (I used 1/2 tsp vegi-stock powder)
- 2 tbsp double concentrated tomato purée
- 400g can of red kidney beans (drained)
Cooking the chicken – coat the chicken thighs in the chipotle paste and leave (covered) in the fridge to marinate for at least 2 hours.
Remove the chicken from the fridge (do not throw away any remaining marinade). Heat the oil in a thick bottomed saucepan, and brown the chicken thighs all over. Remove the chicken thighs to a plate.
Turn down the heat and gently cook the onion and garlic for 5 minutes. Tip the tomatoes into the dish in which the chicken was marinated, and swill round to incorporate the remaining marinade. Add this mixture to the onion mixture, together with the vinegar. Stir and add the chicken thighs. Bring to the boil and simmer for about 30 minutes (or until the chicken is thoroughly cooked).
Cooking the rice – heat the oil in a heavy bottomed saucepan. Add the onion, peppers and garlic and gently cook for 5 minutes. Stir in the cumin, oregano and paprika and cook for 1 minute. Stir in the rice, coating it with oil so that it begins to look transparent.
Stir in the tomato purée and the stock. Bring to the boil and then simmer gently until the rice is nearly cooked (about 15 minutes). Add more water if the rice becomes dry. Add the kidney beans and cook for another 5 minutes (or until they are piping hot).
Serve with the chicken (sprinkled with coriander).