Cilantro Lime Rice Bowl with Chicken

Ingredients (serves 2 pax)

For the Chicken:

​500g chicken thighs (boneless)

​1 tbsp olive oil

​1 tsp garlic powder

​1 tsp ground cumin (substitute: coroander powder)

​1/2 tsp onion powder

​1/2 tsp smoked paprika

​1/2 tsp celery salt

1/4 tsp black pepper

Juice of 1/2 lime

For the rice:

1 cup rice (around 156g)

300ml chicken stock

1 clove garlic (finely minced)

zest of 1 lime

1-2 wedge of lime

15g finely chopped fresh cilantro

pinch of salt

Method:

1. Rinse the rice until the water runs clear, and set aside. This is to remove the surface starches, ensuring the rice grains stay beautifully separate and fluffy after cooking later.

2. Heat up cast iron skillet till it smokes. Pan fry the chicken over medium heat until the skin is crispy. Flip the chicken and pan fry until the meat is cooked. Transfer the chicken to a serving plate and squeeze fresh lime juice over the chicken.

3. Leave 1 tablespoon of chicken fat (rendered from step 1 above) in the cast iron skillet. Over low heat, saute the minced garlic for 1 minute. Then add the rice the rice and stir until the garlic is fragrant and the rice grains look slightly transparent and toasted.

4. Transfer the rice to the pot filled with chicken stock. Stir in salt and lime zest. Cook the rice as per normal (i.e. bring to a boil, then reduce heat, and simmer for 12 minutes until the rice is tender.) Once the rice is cooked, let stand for 5minutes. After 5 minutes, fluff the rice. Add lime zest, lime juice and chopped cilantro, and mix into the rice.

5. Assemble the rice and chicken together with sides like fresh lettuce, salsa (recipe below) and fresh avocado (cut into cubes).

Salsa recipe:

Combine 90g corn kernels, 1 medium tomato (de-seed and cut into cubes), 3g olive oil, 1g salt, 10g lime juice