Chipotle Salmon Fried Rice with Chicken Leg
"This is a delicious chipotle flavored salmon filet fried rice served with chicken leg cooked on a cast iron pan. Pre cooked rice can be used. Double the quantity for more portions. Remember 1 cup uncooked rice will yield 3 cups of cooked rice."
-- @sarchakra


Prep time 20mins
Cook time 40mins
Serves or Makes: 1-2


  • 1 skin-on bone-in chicken leg
  • 6 ounces salmon filet
  • 3 tablespoon olive oil
  • kosher salt
  • 2 tablespoon black pepper
  • 1 tablespoon rice flour
  • 1 tablespoon cornstarch
  • 1 tablespoon garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp honey
  • 1 tablespoon McCormick Chipotle Chili Powder
  • 1 tsp McCormick Old Bay Seasoning
  • 1 cup Tilda basmati rice
  • 3 tablespoon chopped spring onions for garnish


  • Step 1

    Heat oven to 425 degrees.

  • Step 2

    Prepare the salmon: Mix rice flour and cornstarch. Add paprika, salt, garlic powder, chipotle powder, honey with a little water into the flour mixture. Pat salmon dry and rub this mixture on the salmon. Keep aside for 10-15 mins

  • Step 3

    If using raw rice, cook rice. Rinse rice till water runs clear. Heat 1 & ½ cups of water. Season with salt and pour rinsed rice into the water. Cook with a tight fitting lid covered for 13 mins. Let it sit for 5 minutes before opening the lid. If using leftover rice, omit the step.

  • Step 4

    While the rice is cooking, pat the chicken dry and rub chicken leg with salt and black pepper.

  • Step 5

    Heat 1 tbsp oil in a cast iron pan and put the chicken leg skin side down. Cook each side till golden brown and crispy for about 6-7 minutes. Roast in the oven till for 15 mins till juices run clear.

  • Step 6

    Heat 1 tbsp oil in a cast iron pan and cook salmon till done, flipping once. Let the cast iron do its job. Don’t flip too soon. Rest salmon for a few mins before cutting it into pieces for the fried rice.

  • Step 7

    In a non stick pan, add 1 tbsp oil and quickly add the salmon bits followed by bay seasoning and 1 tbsp black pepper. Add 1 cup cooked rice. Mix. Garnish with spring onions. Pour rice on a plate. Serve with chicken leg.