Southern-style chicken with red rice and black bean salad
½ cup(s), (125ml)
lemon pepper seasoning
dried chilli flakes
skinless chicken thigh
450 g, (Buy 500g) fat trimmed, halved
½ cup(s), (75g)
150 g, (¾ cup)
125 g, cut into 3cm lengths
canned black beans, rinsed, drained
1 can(s), 400g size can
1 medium, finely chopped
canned corn kernels in brine, rinsed, drained
125 g, (1x125g can)
1 tbs, plus lime wedges to serve
- 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.
- 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.
- 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.
- Add black beans, capsicum, corn, juice and oil and toss to combine. Serve chicken with rice salad, rocket and lime wedges.