Cilantro Lime Chicken With Beans And Rice

• 4 None chicken thighs
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 2 tsp paprika
• 1/2 tsp chili powder
• 1 None avocado, seeded, peeled, sliced
• 2 sprigs cilantro, leaves picked
• None None lime wedges, to serve
• None None Tomato Beans and Rice
• 1 None onion, finely chopped
• 2 tbsp tomato paste
• 1 cup long grain rice
• 3 cups chicken stock
• 1 (14 oz can) red kidney beans, rinsed, drained

1. In a large bowl, combine chicken, vinegar, oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour.
2. To make tomato beans and rice, heat oil in a large frying pan on medium, saute onion 4-5 minutes. Add paste and cook, stirring, 1 minute. Stir in rice and cook 2 minutes. Pour in stock and bring to a boil on high. Reduce heat to low and cook, covered, 15 minutes. Mix vinegar in and cook, uncovered, 5 minutes. Season.
3. Meanwhile, preheat a lightly oiled grill pan on high. Cook chicken 5-6 minutes each side, until cooked through. Rest 5 minutes.
4. Serve chicken on a bed of rice with avocado and cilantro. Accompany with lime wedges.

chicken thighs, red wine vinegar, olive oil, garlic, paprika, chili powder, avocado, cilantro, lime wedges, tomato beans, onion, tomato, long grain rice, chicken stock, red kidney beans

Taken from recipes-plus.com/api/v2.0/recipes/25363 (may not work)