Southern-style chicken with red rice and black bean salad
8
Points®
Total time: 1 hr 55 min • Prep: 25 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Southern style chicken battered in buttermilk, paprika, lemon pepper and chilli flakes.
Ingredients
Buttermilk
½ cup(s), (125ml)
Smoked paprika
2 tsp
Lemon pepper seasoning
1 tsp
Dried chilli flakes
½ tsp
Chicken thigh, skinless, raw
450 g, (Buy 500g) fat trimmed, halved
Plain flour
½ cup(s), (75g)
Cornflour
1 tbs
Red rice
150 g, (¾ cup)
Green string beans
125 g, cut into 3cm lengths
Canned black beans, rinsed, drained
1 400g can
Red capsicum
1 medium, finely chopped
Canned corn kernels, rinsed and drained
125 g, (1x125g can)
Lime juice
1 tbs, plus lime wedges to serve
Olive oil
2 tsp
Rocket
100 g
Instructions
1
Combine buttermilk, paprika, lemon pepper and chilli in a medium bowl. Add chicken and turn to coat. Cover and place in fridge for 1 hour.
2
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place a wire rack onto prepared tray. Combine flours in a small bowl. Remove chicken from marinade, discarding marinade. Working with 1 piece at a time, coat chicken in flour mixture. Place on wire rack and lightly spray with oil. Bake for 25–30 minutes or until golden and cooked through.
3
Meanwhile, cook rice in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add green beans for the last 2 minutes of cooking. Drain. Transfer to a large bowl. Season with salt and pepper.
4
Add black beans, capsicum, corn, juice and oil and toss to combine. Serve chicken with rice salad, rocket and lime wedges.
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