Baked chipotle chicken with black bean guacamole

Name: Baked chipotle chicken with black bean guacamole
Prep time: 30 min
Cook time: 40 min
Yield: 4
Ingredients: 600 g chicken thighs, skinless and boneless; 1 onion, sliced; 3 capsicum (red, yellow, orange), deseeded, sliced; 3 tbsp chipotle sauce; 2 tbsp yoghurt; 1 tbsp olive oil; Salt and pepper; ½ small bunch coriander, chopped, to garnish; 1 lime, to garnish; 410 g can black beans, drained; 410 g can kidney beans, drained; ½ small bunch coriander, chopped; 2 limes (1 zested and 2 juiced); 2 tbsp olive oil; 3 jalapeños, finely chopped; 2 spring onions, finely chopped; 4 small tomatoes, deseeded, finely chopped; 2 ripe avocados, halved, stone removed, diced

Mexico's most defining ingredient is the chilli and there are over 100 varieties used in Mexican food. In this recipe, I have used chipotle paste which is made from the chipotle, a smoke-dried jalapeño chilli. The chipotle chilli imparts a mild heat, yet earthy and smoky flavour, and the paste is readily available in supermarkets along with the jalapeño chillies in the Mexican section. The black bean guacamole is made with a classic avocado mix and the addition of black and kidney beans. It makes a great side to the baked chicken, or by adding greens, makes a fun packed lunch. Serve with the baked chicken, light sour cream and warmed flour tortillas. This simple dish works well for a mid-week meal or even on the barbecue.

Baked chipotle chicken with black bean guacamole Credit: China Squirrel

serves
4
prep
30 minutes
cook
40 minutes
difficulty
Mid

serves

4

people

preparation

30

minutes

cooking

40

minutes

difficulty

Mid

level

Ingredients

600 g chicken thighs, skinless and boneless
1 onion, sliced
3 capsicum (red, yellow, orange), deseeded, sliced
3 tbsp chipotle sauce
2 tbsp yoghurt
1 tbsp olive oil
Salt and pepper
½ small bunch coriander, chopped, to garnish
1 lime, to garnish

Black bean guacamole

410 g can black beans, drained
410 g can kidney beans, drained
½ small bunch coriander, chopped
2 limes (1 zested and 2 juiced)
2 tbsp olive oil
3 jalapeños, finely chopped
2 spring onions, finely chopped
4 small tomatoes, deseeded, finely chopped
2 ripe avocados, halved, stone removed, diced

Instructions

Preheat oven to 200°C.

Cut the chicken thighs into three and place in a baking tray with the onions and peppers.

Mix the chipotle paste, yoghurt and oil in a bowl and pour over the chicken mixture. Season with salt and pepper.

Bake in the oven for 30-40 minutes, until the chicken has browned and is cooked through.

Garnish with coriander and a squeeze of lime.

To prepare the black bean guacamole, mix all the ingredients in a bowl. Season with salt and pepper.

Photography, styling and food preparation by
China Squirrel
.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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