This Mexican Pilaf leans on lime and coriander to do the heavy lifting. We glaze the Chicken Thigh for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the lime and coriander elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the dried ancho chillies and the rest of the lime and coriander flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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