Smoky Mexican Chicken Thighs
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Smoky Mexican Chicken Thighs

with Creamy Chipotle Orzo and Cheese

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

180 grams


(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

1 unit(s)


1 sachet(s)

Mexican Style Spice Mix

4 unit(s)

British Chicken Thighs

20 grams

Chipotle Paste

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

125 milliliter(s)

Water for the Sauce

1 tsp


1 tbsp



Nutritional information

Energy (kJ)4016 kJ
Energy (kcal)960 kcal
Fat43.7 g
of which saturates17.3 g
Carbohydrate85.9 g
of which sugars18.3 g
Protein59.4 g
Salt2.27 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Large Bowl
Baking Tray
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil.

When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins. Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


Meanwhile, peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the onion.

Put the Mexican style spice mix into a large bowl and season with salt and pepper. Mix to combine. Add the chicken thighs to the bowl and turn them over in the spice to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.



Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side.

Once the chicken is browned, pop it onto a lined baking tray. Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT:  The chicken is cooked when no longer pink in the middle.


Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.

Add the garlic and chipotle paste. Stir-fry for 1 min. 

Add the chicken stock paste,sugar and water for the sauce (see pantry for both amounts) to the pan and stir well to combine. Bring to the boil, then reduce the heat and simmer the sauce until slightly thickened, 2-3 mins. 


Once the sauce has thickened, stir the creme fraiche and hard Italian cheese into the sauce.

Add the cooked orzo and mix until well combined. Taste the orzo and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

When the chicken is cooked, drizzle over the honey (see pantry for amount). Turn to coat. 


Divide the orzo between bowls and top with the cooked chicken thighs. 

Sprinkle the rocket leaves on top to finish.