Chicken and Corn

Paprika and Lime Roast Chicken with Tomato Rice, Grilled Corn and Refried Beans

Christopher: ‘This is our Mexican take on roast dinner. The Paprika, cumin, coriander and lime rub give the chicken a hint of Mexican flavour. Pair it with spicy rice, corn on the cob and refried beans and you’ve got yourself a flavoursome Mexican feast! ‘

This Mexican chicken dish takes:  1 hour and 45 minutes

Chicken and Corn
Chicken and Corn

Get it:

For the chicken:

One Medium Chicken

One tablespoon of Paprika

One teaspoon of Cumin

Half a teaspoon of ground coriander

Half a teaspoon of ground black pepper

Half a teaspoon of rock salt

Four limes

One small knob of butter

Four spring onions


For the refried beans:

One cup of pinto beans, soaked for at least 12 hours

Three tablespoon of red wine vinegar

One tablespoon of Worcestershire sauce

Three tablespoons of tomato puree

Two garlic cloves, crushed 

One teaspoon of cumin

Half a teaspoon of chili powder

One teaspoon of oil



For the tomato rice:

Four tomatoes, diced

Half an onion, diced

One can chopped toms

One teaspoon oregano

One teaspoon of paprika

Two pints of boiling water

One cup of long grain rice


Two corn on the cobs

Four spring onions

Chicken with Mexican rub, lime & spring onions
Chicken with Mexican rub, lime & spring onions


Make it:

1. Preheat the oven to 180 degrees

2. Melt the butter in the microwave, should only take a few seconds. Thinly slice one of the limes and lay the slices along the bottom of a roasting tin. Lay four spring onions over the top

3. Place the chicken in the roasting tin on top of the lime and onion. Pierce all over with a sharp knife. Mix one teaspoon of paprika, cumin, half a teaspoon of coriander, pepper and salt into the butter. Squeeze in the juice of two limes. Spread all over the chicken. Slice one of the limes in half and stuff it into the chicken

4. Cover the chicken in foil and cook for 45 minutes covered, remove the foil and roast for a further hour. Should be lovely and crisp all over

5. Meanwhile, bring a pan of salted water to the boil. Add in the beans and cook for 20 minutes. Should be lovely and soft. Drain and leave to one side

6. In the same saucepan heat a teaspoon of oil. Cook the garlic cloves until soft and starting to brown. Add in the pinto beans, vinegar, Worcestershire sauce, puree, cumin and chilli powder. Mash together with a potato masher. The should form a thick paste

7. In a separate saucepan, heat a little oil. Add the onion and cook until soft. Stir in the oregano, paprika and the diced tomato. Add the rice, water and chopped tomatoes. Season with salt and pepper and bring to boil. Cook for 20 minutes until nice and soft

8. Remove the chicken form the oven and leave to rest loosely covered for at least 10 minutes. In a griddle pan on a high heat cook the corn and spring onions for around 10 minutes, turn regularly for even cooking, should start to turn brown all over

9. Take the juices from the bottom of the roasting tin and mix into the refried beans

Serve with a side of Guacamole  or Salsa.

Mexican Chicken with Spicy Rice
Mexican Chicken with Spicy Rice




One thought on “Paprika and Lime Roast Chicken with Tomato Rice, Grilled Corn and Refried Beans

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