Community recipe
Filipino-Inspired Annatto-Lime Chicken with Garlic Rice and Tomato-Cucumber Relish
Juicy, deeply seasoned roasted chicken is paired with fragrant garlic rice and a crisp tomato-cucumber relish for a vibrant, weeknight-friendly Filipino-inspired dinner.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 2 tbsp lime juice
- 2 tbsp soy sauces
- 1 tbsp brown sugar
- 1 tbsp neutral oil
- 2 tsp paprikas
- 1 tsp ground black pepper
- 800 g boneless skinless chicken thighs
- 300 g jasmine rice
- 1 tbsp neutral oil
- 4 garlics, thinly sliced
- 600 ml waters
- 300 g tomatoes, diced
- 250 g cucumbers, diced
- 60 g red onions, finely diced
- 2 tbsp rice vinegars
- 1 tsp salt
- 2 tbsp cilantro, chopped
Make it
Instructions
- 01
Marinate the chicken
In a shallow dish, whisk 2 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp neutral oil, 2 tsp paprika, and 1 tsp ground black pepper until the sugar dissolves. Coat 800 g boneless skinless chicken thigh thoroughly, cover, and chill while preparing the remaining components.
- 02
Cook the garlic rice
Rinse 300 g jasmine rice in a fine sieve until clear, then drain. Warm 1 tbsp neutral oil in a medium saucepan over medium heat; cook 4 cloves garlic until pale golden. Stir in the rice, then add 600 ml water. Bring to a boil, cover, reduce to low, and cook until tender. Remove from the heat and keep covered to steam.
- 03
Make the tomato-cucumber relish
Combine 300 g tomato, 250 g cucumber, 60 g red onion, 2 tbsp rice vinegar, 1 tsp salt, and 2 tbsp cilantro in a bowl. Toss well and set aside briefly so the flavors mingle.
- 04
Roast and rest the chicken
Heat the oven to 220°C. Arrange the marinated chicken on a lined tray and roast until browned and the thickest pieces reach 74°C. Rest before slicing so the juices settle.
- 05
Serve
Fluff the garlic rice, slice the chicken, and divide both among four plates. Spoon the tomato-cucumber relish alongside and serve immediately.
