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Export 17 ingredients for grocery delivery
Step 1
To marinate chicken, combine the chipotle, vinegar and chicken in a bowl. Cover and refrigerate for at least 4 hours or overnight.
Step 2
For the tomato salsa, combine all ingredients in a bowl. Set aside.
Step 3
For the green chilli salsa, using a mortar and pestle, pound chillies, garlic and a pinch of salt to a coarse paste. Add vinegar, lime juice and sugar, and stir to combine. Set aside.
Step 4
To make the rice, heat the oil in a heavy-based saucepan over low heat. Add garlic and cook, stirring occasionally, for 3 minutes or until softened. Stir in rice, milk and stock. Increase heat to high and bring to the boil.
Step 5
Cover, reduce heat to low and cook, stirring occasionally, for 15 minutes or until rice is tender. Turn off heat and set aside with the lid on to keep warm.
Step 6
Heat a barbecue or chargrill pan over high heat. Add chicken, skin-side down, and cook for 6 minutes or until grill marks are visible. Turn and cook for a further 2 minutes or until chicken is just cooked through.
Step 7
To serve, thickly slice chicken. Divide rice among serving plates and top with lettuce, chicken and tomato salsa. Serve with green chilli salsa, cheddar, coriander sprigs, radish and lime wedges.
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