Mexican Spiced Chicken with Roasted Broccoli and Coconut Sauce

Mexican Spiced Chicken with Roasted Broccoli and Coconut Sauce

April 25, 2018 0 By RimmersRecipes

This Mexican-inspired dish will knock your sombreros off. The chicken is marinated in coconut milk to tenderise the meat, pan-fried to give it a crispy golden skin, and then roasted for extra juiciness. Served with roasted broccoli (the only way to eat it!), a creamy and zesty coconut sauce, and nutty brown rice.

Nutritional Information per serving

 CaloriesFatSaturatesCarbsSugarsProteinSalt
 71925g18g67g8g56g3g

 

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Mexican Spiced Chicken with Roasted Broccoli and Coconut Sauce BigOven - Save recipe or add to grocery list Yum
Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
People
Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
People
Instructions
  1. Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the rice. Pop the chicken into a mixing bowl and season with salt and pepper. Sprinkle on half of the Mexican spice mix. Pour one-third of coconut milk over the chicken. Mix to make sure that the chicken is well coated. Keep to one side.
  2. When the water is boiling, add half the stock pot, a good pinch of salt and the brown rice to the pan. Cook until tender, 25-30 mins. Add more water to the pan if it is absorbed by the rice. Whilst the rice cooks, separate the broccoli into mini trees. Peel and grate the garlic (or use a garlic press. Roughly chop the coriander Zest and juice the lime.
  3. Heat a frying pan over high heat and add splash of oil. Carefully add the chicken and cook until nicely browned, 2-3 mins on each side. Transfer to a lined baking tray (don't wash your pan we'll use it again) and roast on the top shelf of your oven for 15-17 mins.
  4. When your chicken has 10 mins left, add the broccoli to the baking tray with the chicken. Roast until golden and crispy.
  5. Once the rice is ready, drain in a sieve, then return to the pan. Cover with a lid to keep warm. It's time to make the sauce. Add the water, remaining stock pot, coconut milk and Mexican spice mix to the frying pan you used earlier, on medium-high. Bring to the boil, dissolve the stock pot then reduce the heat and gently bubble for 2-3 mins.
  6. Finish the sauce with lime juice and zest to taste, then stir through the coriander. Season with salt and pepper if it needs it. When the chicken is cooked, cut each breast into five slices. Serve on top of rice and finish with the roasted broccoli and the coconut sauce spooned over the chicken. Enjoy!