Mexican chicken with red rice
A fiesta of Mexican flavors are yours to enjoy this week with our BBQ chicken summer bowl.
Recipe by: Goody Kitchen
Mix the ingredients for the taco seasoning then store in a container ready for use.
For the chicken, put the breasts in a bowl. Coat with 2 tbsp taco seasoning, the lime juice and the olive oil. Leave to marinate until you’re ready to grill or at least 30 minutes.
Heat a lightly oiled barbecue or preheat a griddle pan to a medium heat. Once hot, cook the chicken breasts for 7-8 minutes on each side until golden brown and fully cooked through.
For the salsa, mix the onion, pepper, lime juice, tomatoes and coriander in a bowl. Season generously with salt and pepper and set aside until needed.
Set a saucepan over a medium heat with the vinegar, water, sugar and salt. Stir until the sugar and salt dissolve then pour over the onions in a sealable container or jar. Make sure the onions are fully submerged in the liquid. Cool to room temperature then keep in the fridge until you need them.
"Chicken simmer sauce", Mexican