Mexican Paella

Ingredients

• 6 chicken thigh fillets cut in half
• juice of ½ lemon
• salt and pepper
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 tsp smoked paprika
• 2 tsp dried oregano
• 2 cloves garlic, crushed
• 1 tsp onion powder
• 2 tbsp olive oil
• 4 tbsp chipotle chillies in adobo sauce
• 3 tsp ground cumin
• 2 tsp ground coriander
• 1 onion, diced
• 1 long red chilli, chopped
• 3 cloves garlic, crushed
• 2 celery stalks, diced
• 1 tin corn kernels, drained & washed
• 1 tin black beans, drained & washed
• 1 litre chicken or vegetable stock
• 2 tsp black pepper, crushed
• 1 red capsicum, diced
• 500g paella rice
• 60ml lime juice
• 2 tsp smoked paprika
• 3 tsp dried oregano
• 1 tin diced tomatoes
• juice of 3-4 limes
• fresh coriander
• crispy tortilla strips
• ¼ red onion finely sliced
• 2 tomatoes sliced
• fresh limes/juice
• feta/queso blanco (optional)
• Sour cream, lime zest salt