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Photo of Southern-style chicken with red rice and black bean salad by WW

Southern-style chicken with red rice and black bean salad

11
Points®
Total Time
1 hr 55 min
Prep
25 min
Cook
30 min
Serves
4
Difficulty
Easy
Southern style chicken battered in buttermilk, paprika, lemon pepper and chilli flakes.

Ingredients

Buttermilk

½ cup(s), (125ml)

Smoked paprika

2 tsp

Lemon pepper seasoning

1 tsp

Dried chilli flakes

½ tsp

Chicken thigh, skinless, raw

450 g, (Buy 500g) fat trimmed, halved

Plain flour

½ cup(s), (75g)

Cornflour

1 tbs

Red rice

150 g, (¾ cup)

Green string beans

125 g, cut into 3cm lengths

Canned black beans, rinsed, drained

1 400g can

Red capsicum

1 medium, finely chopped

Canned corn kernels, rinsed and drained

125 g, (1x125g can)

Lime juice

1 tbs, plus lime wedges to serve

Olive oil

2 tsp

Rocket

100 g

Instructions

  1. Combine buttermilk, paprika, lemon pepper and chilli in a medium bowl. Add chicken and turn to coat. Cover and place in fridge for 1 hour.
  2. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place a wire rack onto prepared tray. Combine flours in a small bowl. Remove chicken from marinade, discarding marinade. Working with 1 piece at a time, coat chicken in flour mixture. Place on wire rack and lightly spray with oil. Bake for 25–30 minutes or until golden and cooked through.
  3. Meanwhile, cook rice in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add green beans for the last 2 minutes of cooking. Drain. Transfer to a large bowl. Season with salt and pepper.
  4. Add black beans, capsicum, corn, juice and oil and toss to combine. Serve chicken with rice salad, rocket and lime wedges.

Notes

TIPS: Red rice is an ancient rice often used in traditional Thai cooking. It has a strong earthy flavour and gets its red colour from the outer bran. Find it in the rice aisle. If unavailable you can use brown rice. Store any leftovers (without rocket) in an airtight container in the fridge for up to 2 days. Store rice salad in a separate container for up to 1 day. Reheat chicken in the microwave or enjoy cold.

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