Mexican Paella

• 6 chicken thigh fillets cut in half
• juice of ½ lemon
• salt and pepper
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 tsp smoked paprika
• 2 tsp dried oregano
• 2 cloves garlic, crushed
• 1 tsp onion powder
• 2 tbsp olive oil

Marinate the chicken for a few hours or overnight.

• 4 tbsp chipotle chillies in adobo sauce
• 3 tsp ground cumin
• 2 tsp ground coriander
• 1 onion, diced
• 1 long red chilli, chopped
• 3 cloves garlic, crushed
• 2 celery stalks, diced
• 1 tin corn kernels, drained & washed
• 1 tin black beans, drained & washed
• 1 litre chicken or vegetable stock
• 2 tsp black pepper, crushed
• 1 red capsicum, diced
• 500g paella rice
• 60ml lime juice
• salt and pepper
• 2 tsp smoked paprika
• 3 tsp dried oregano
• 1 tin diced tomatoes
• juice of 3-4 limes

To garnish
• fresh coriander
• crispy tortilla strips
• ¼ red onion finely sliced
• 2 tomatoes sliced
• fresh limes/juice
• feta/queso blanco (optional)
• Sour cream, lime zest salt

In a seasoned paella pan add a little olive oil & sear the chicken on both sides. Set aside. Add the garlic, onion, chilli, celery and saute for a few minutes. Add the rice and dry spices stir well and add the adobo sauce, tomatoes & slowly add the stock. Cook on low heat and sprinkle with corn, diced capsicum & black beans. Add lime juice, salt and pepper and add the chicken, cover & allow to cook for about 15 minutes until the rice is tender. Set aside & allow to rest for 15-20minutes. Serve with fresh tomato, red onion, coriander, sprinkle with queso blano, crispy tortilla strips and a good squeeze of lemon or lime juice. Serve with lime sour cream on the side.