Get the salt, find the lime, and take a shot… at this tequila-inspired recipe, Chef. After marinating in a tequila, lime & orange juice marinade with a special spice rub, chicken pieces are oven roasted until golden. Completed with a colourful serving of rice dotted with baby marrow, onion & corn. ¡Arriba, abajo, al centro, pa’ dentro!
Tangy Tequila & Lime Chicken
Tangy Tequila & Lime Chicken
with jasmine rice, corn & baby marrow
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Marrow
- Chicken
- Corn
- Free-range Chicken Pieces
- Jasmine Rice
- Onion
- Onions
- Spicy Rub
- Tequila Marinade
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MARINATION
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the tequila marinade, the spicy rub, and a drizzle of oil. Mix to emulsify, add the chicken pieces, and season. Set aside in the fridge to marinate, 10-15 minutes.
CORN & BABY MARROW
Place a pot (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, fry the corn and the baby marrow chunks until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season.
FRAGRANT RICE
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the rinsed rice with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHICKEN
While the rice is on the go, drain the marinade from the chicken pieces and set aside. Spread the chicken pieces on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5-8 minutes, pour the reserved marinade over the chicken and roast for the remaining time.
JUST BEFORE SERVING
Combine the rice with the corn & baby marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful chicken & all the tray juices. Look at you, Chef!
Free-range Chicken Pieces - 2
Tequila Marinade - 80ml
Spicy Rub - 20ml
Jasmine Rice - 100ml
Corn - 50g
Baby Marrow - 100g
Onion - 1
MARINATION
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the tequila marinade, the spicy rub, and a drizzle of oil. Mix to emulsify, add the chicken pieces, and season. Set aside in the fridge to marinate, 10-15 minutes.
CORN & BABY MARROW
Place a pot (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, fry the corn and the baby marrow chunks until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season.
FRAGRANT RICE
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the rinsed rice with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHICKEN
While the rice is on the go, drain the marinade from the chicken pieces and set aside. Spread the chicken pieces on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5-8 minutes, pour the reserved marinade over the chicken and roast for the remaining time.
JUST BEFORE SERVING
Combine the rice with the corn & baby marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful chicken & all the tray juices. Look at you, Chef!
Free-range Chicken Pieces - 4
Tequila Marinade - 160ml
Spicy Rub - 40ml
Jasmine Rice - 200ml
Corn - 100g
Baby Marrow - 200g
Onion - 1
MARINATION
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the tequila marinade, the spicy rub, and a drizzle of oil. Mix to emulsify, add the chicken pieces, and season. Set aside in the fridge to marinate, 10-15 minutes.
CORN & BABY MARROW
Place a pot (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, fry the corn and the baby marrow chunks until golden, 6-8 minutes (shifting occasionally). Remove from the pot and season.
FRAGRANT RICE
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 6-8 minutes (shifting occasionally). Add the rinsed rice with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHICKEN
While the rice is on the go, drain the marinade from the chicken pieces and set aside. Spread the chicken pieces on a roasting tray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5-8 minutes, pour the reserved marinade over the chicken and roast for the remaining time.
JUST BEFORE SERVING
Combine the rice with the corn & baby marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful chicken & all the tray juices. Look at you, Chef!
Free-range Chicken Pieces - 6
Tequila Marinade - 240ml
Spicy Rub - 60ml
Jasmine Rice - 300ml
Corn - 150g
Baby Marrow - 300g
Onions - 2
MARINATION
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the tequila marinade, the spicy rub, and a drizzle of oil. Mix to emulsify, add the chicken pieces, and season. Set aside in the fridge to marinate, 10-15 minutes.
CORN & BABY MARROW
Place a pot (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, fry the corn and the baby marrow chunks until golden, 6-8 minutes (shifting occasionally). Remove from the pot and season.
FRAGRANT RICE
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 6-8 minutes (shifting occasionally). Add the rinsed rice with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHICKEN
While the rice is on the go, drain the marinade from the chicken pieces and set aside. Spread the chicken pieces on a roasting tray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5-8 minutes, pour the reserved marinade over the chicken and roast for the remaining time.
JUST BEFORE SERVING
Combine the rice with the corn & baby marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful chicken & all the tray juices. Look at you, Chef!
Free-range Chicken Pieces - 8
Tequila Marinade - 325ml
Spicy Rub - 80ml
Jasmine Rice - 400ml
Corn - 200g
Baby Marrow - 400g
Onions - 2
Woolies Products in this dish
