Mexican style chilli glazed chicken breast served with a spiced rice.
Preheat the oven to 180'C.
Finely chop the onion, pepper, red chilli and garlic. Pick the leaves from the corainder and roughly chop.
For the sauce:
Put all of the ingredients into a saucepan and bring to a simmer. Cook for 10 minutes on a low heat.
Season the chicken breast with salt. Heat a frying pan and add the olive oil. Cook the chicken breast skin side down for about 2 min, turn over and cook the other side. Add the sauce to the chicken and bake in the oven for 15 minutes.
For the rice: Wash the basmati rice under cold water until the water runs clear.
Put the olive oil in a sauce pan and when it is hot add the diced onion and pepper and cook for 5 minutes. Add the garlic, chilli and spices and cook for a minute. Add the rice and then add the water and salt. Bring to boil and then reduce to simmer with a lid on the pan until all the water is absorbed. When cooked add the chopped coriander and lime juice.
To serve: use a serving ring to plate the rice. Slice the chicken and place it on top of the rice. Finish the dish with the remaining sauce.
«When cooking the rice make sure the ratio of rice to water is correct. For basmati rice, weigh out 1 part rice to 1.5 parts of water.»