Spicy chicken with mexican rice

Name: spicy chicken with mexican rice
Cook time: 20 min
Total time: 60 min
Yield: 4
Cuisine: Mexican
Ingredients: 300 g free range chicken fillet; 400 g black beans; 2 el RedHot original pepper sauce; 1 el Ketoembar ground coriander; 1 tl mild paprika; 4 el rapeseed oil; 4 corn cob; 2 toe garlic; 400 g stir fry rice; 750 ml tap water; 15 g fresh coriander

Spicy chicken with corn, rice, black beans and coriander.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C. Halve the chicken float fillets. Drain the black beans in a colander and rinse under cold water.
Mix the sauce, ground coriander, paprika and oil in a bowl. Put the chicken breast fillet through and leave covered for 15 minutes.
Clean the corn cobs. Let them soak for 15 minutes in a large bowl with hot water. Drain and pack each corn cob in aluminum foil.
Place the chicken and corn on a griddle covered with parchment paper. Bake for about 25 minutes in the middle of the oven. Turn the chicken halfway.
Heat the oil in a frying pan halfway through the oven. Slice the garlic and fry it with the ground coriander for 1 min.
Add the rice and scoop. Add the water, bring to the boil and let the water take up in 5 minutes, stirring occasionally.
Cut the coriander coarsely and scoop together with the beans through the rice. Season with RedHot sauce and salt.
Take the chicken and corn out of the oven and serve with the rice.