Mexican - Style Fried Chicken With Elote Corn And Chipotle Butter

Simple lunch or dinner in 40 minutes.

Ingredients (for 4 person): 640gr Chicken Things Fillet, 300gr Canned Sweetcorn, 30gr Chicken Stock Mix, 40gr Chipotle Paste, 2tsp Dried Oregano, 60 gr Feta, 2 tsp Ground Coriander, 4tsp Ground Smoked Paprika, 50g Honey, 2pcs Lime, 32gr Tomato Paste, 260gr Basmati Rice,

Heat a pot with a knob of butter over medium - high heat. Once hot,add your tomato paste with half your dried oregano and half your smoked paprika and cook for 1 min or until fragrant. Once fragnant,add your basmati rice and chicken stock mix with a pinch of salt. Give everything a good mix app.Add 500ml cold water and bring to the boil. Once boiling,reduce the heat to very low and cook 12 - 15 min,or until all the water has absorbed and the rice is cooked. Combine the remaining ground smoked paprika, remaining dried oregano and your ground coriander in a large bowl with 8tbsp flour and a generous pinch of salt and pepper. Add your chicken thighs the bowl with 8 tsp cold water. Give everything a good mix up and,using your hands,scrunch the flour onto the chicken until fully coated. Heat a large,wide - based pan with a very generous drizzle of olive oil over a high heat.Once hot,reduce the heat to medium - high and add the chicken to the pan and cook for 10 min on each side or until golden,crispy and cooked through. Once done,season with salt. Drain your sweetcorn. Combine the sweetcorn with the juice of half your lime and a pinch of salt and pepper. Crumble in your feta and give everything a good mix up. Chop the remaining lime into 1 wedge per person. Combine your chipotle paste and honey with a knob of butter and a pinch of salt in a small heatproof bowl. Put in the microwave and cook for 20 - 30 secs or until the butter is melted. Once done,give it a good mix up. And done. Garnish ground paprika and a lime wedge.