Kansas chicken thighs


Serves 4

  • 350g chicken thigh
  • 35g spice shot
  • 75g sweet corn
  • 100g diced red pepper
  • 60g diced red onion
  • 150g rice
  • 325g water
  • 2g smoked paprika
  • 2g mild chili powder
  • 0.1g cayenne pepper
  • 150g kidney beans
  • 200g chopped tomato
  • 3g salt
  • 1g tabasco


Marinate the chicken thighs in the spice shot overnight

Put the rice, water, smoked paprika, chilli powder, cayenne, kidney beans, chopped tomato, salt & tabasco in a deep baking tray and cover with foil - cook in a preheated oven at 180c fan until all the water has absorbed and the rice is cooked - approx 30 minutes

Place the chicken thighs on a non-stick tray and cook in the same oven as the rice for 20 / 25 minutes

Serve rice and chicken with sweet corn, diced red pepper & diced red onion