Cilantro Lime Chicken With Beans And Rice - cooking recipe

Ingredients

4 None chicken thighs
1 tbsp red wine vinegar
1 tbsp olive oil
2 cloves garlic, crushed
2 tsp paprika
1/2 tsp chili powder
1 None avocado, seeded, peeled, sliced
2 sprigs cilantro, leaves picked
None None lime wedges, to serve
None None Tomato Beans and Rice
1 None onion, finely chopped
2 tbsp tomato paste
1 cup long grain rice
3 cups chicken stock
1 (14 oz can) red kidney beans, rinsed, drained

Preparation

In a large bowl, combine chicken, vinegar, oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour.
To make tomato beans and rice, heat oil in a large frying pan on medium, saute onion 4-5 minutes. Add paste and cook, stirring, 1 minute. Stir in rice and cook 2 minutes. Pour in stock and bring to a boil on high. Reduce heat to low and cook, covered, 15 minutes. Mix vinegar in and cook, uncovered, 5 minutes. Season.
Meanwhile, preheat a lightly oiled grill pan on high. Cook chicken 5-6 minutes each side, until cooked through. Rest 5 minutes.
Serve chicken on a bed of rice with avocado and cilantro. Accompany with lime wedges.