Beer Can Braised Chicken with Smoked Paprika and Cilantro-Lime Rice

Step 1

Preheat combi oven to 500˚F, full fan.

Step 2

In a small bowl, combine chile lime seasoning, smoked paprika, cumin, salt and brown sugar. Coat chicken pieces in spice mixture and place in hotel pan, roast for four minutes. Reduce oven to 350˚F and add beer to hotel pan. Cover and braise for 30-40 minutes until internal temperature reached 165˚F.

Step 3

While chicken is cooking, make the Avocado Green Goddess Sauce and Corn Salsa.

To prepare Avocado Green Goddess Sauce, thaw avocado pulp according to package instructions. Add ingredients (avocado pulp through black pepper) to high-powered blender. Add about half the water and combine until smooth. Continue adding water in small amounts pulsing after each addition until the sauce reaches the desired thickness. Taste and adjust salt as needed.

To prepare the Corn Salsa, combine 1 cup water, sugar, cumin, and mustard seeds in pot over medium-high heat until sugar is dissolved. In a small dish, make slurry with cornstarch and remaining 1/4 cup water. Add to pot and heat until mixture begins to thicken, stirring often. Combine corn blend, thickened seasoning liquid, red onion, and half the lime juice in a bowl. Refrigerate for at least 30 minutes before service.

Step 4

Prepare rice according to package instructions. Add the remaining lime juice (from 2 limes) and chopped cilantro to the warm rice, stir gently to combine. Hold warm for service.

Step 5

For each serving, place 1 1/2 cups of rice on serving plate and top with chicken leg. Drizzle with 1/2 cup prepared green goddess sauce, and top with corn and jalapeño salsa. Garnish with cilantro, jalapeño slices and lime wedge.