Yucantan Chicken with herb rice


Mexican chicken recipes are very appealing to the Indian pallet (at least to mine), they are flavorful, rich in spice and delicious. After going time and again to my favorite restaurant in London Wahaca and ordering the same dish time and again, i decided to try it at home and the results were pretty impressive!

Ingredients:

Chicken thighs – 3 (large)

For the marinade:
Oranges – 2
Lime – 2
Lemons – 2
Garlic – 5 cloves
Jalapeños – 2
Ground cumin – 1 tsp
Cayenne – 1/2 tsp
Dried Oregano – 1 tsp
Salt – to taste

For coriander rice:
Coriander/Cilantro – 1 bunch
Mint – 1/2 bunch
Lime – 1
Salt – to taste
Rice (dry) – 1 cup

To prepare the marinade, juice the oranges, lemons and lime also getting some orange and lemon zest. Add the dry spices and minced garlic and jalapeño. Marinate the chicken in this and let it stand for 2-3 hours. Preheat the oven to 450degs and then cook the chicken at 400 for about 35mins.  I had gone for chicken thigh pieces so I did not run too much chance of drying out the chicken. If you decide to go with some other part of the chicken you will need to adjust the cook time and temperature accordingly.

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After marinating for 3 hours

 

For the herb rice, clean and grind the herbs together with salt and lime juice. Then add it to the cooked rice & plate up.

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My achievement for this one was that I also tried to butcher the chicken and clean the bones (look at the clean sockets on top). I have to admit that it took me awfully long to get there but it was a fun learning experience. I decided to use freshly juice the oranges, lemons and limes. I even went to the extent of roasting and grinding fresh cumin. Because of all this it was quite labor intensive but at the end it was well worth it. I am quite certain if I had used ready made juices, it wouldn’t have tasted half as delicious as it did – all in all a Sunday well spent!

 

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