Chicken Fajitas with Mexian/Spainish Rice

Ingredients

12 chicken drumstick

3 cup Basmathi rice

1 large yellow onion

1/2 red capsicum

1/2 yellow capsicum

1/2 green capsicum

Seasoning (Chicken)

2 tsp chili powder

1 tsp paprika

1/2 tsp cumin powder

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1/2 tsp ground black pepper

2 tbsp olive oil

Coriander Sauce

200g Fat-Free yogurt

60g mayonnaise

Handful coriander

4 cloves garlic

1/2 tsp salt & pepper

1/2 lemon juice

Seasoning (Rice)

1 tsp salt

1 tsp paprika

1 tsp turmeric

1/2 tsp cumin powder

Directions/Instructions:

1. In a large bowl, add all the marinade ingredients to marinade the chicken and add the olive oil to coat all the chicken.  Set aside in the fridge for 30 mins or overnight.
2. Preheat the oven to 200 deg C or 180 deg C (Fan).  Add the marinaded chicken drumstick to a large roasting tray.  Drizzle with the oil and roast for 30 mins, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside.
3. Prepare the green sauce, add all the ingredients to the blender, and blend until a smooth sauce.  Set aside for later use.
4. Heat 1 tbsp of oil on the pan, and saute the onion, red/yellow/green capsicum/bell pepper for about 4 mins.
5. Then add the uncooked Basmati rice, seasoning, and toast for about 2 mins, then add chicken broth.  Transfer to the rice cooker and let it cook as normal.
6. Once the rice is cooked, let it rest for 5-10 mins.  Scoop the rice and top with chicken and coriander sauce.  Serve warm.