Abuela's Chicken & Rapid Rice Bowl
with Cherry Tomato Salsa & Garlic Aioli
- Eggs
- Soy
- Gluten
- Wheat
- May contain traces of allergens
Bring the heartwarming taste of an abuela's kitchen to your dinner table with this delightful rice bowl. Tender chicken breast strips are tossed in a traditional marinade and served over fluffy rice with a charred corn and cherry tomato salsa and a dollop of creamy garlic aioli for a meal that celebrates the best of home cooking.
Ingredients
1 tin
Sweetcorn
1 sachet
Coriander
320 g
Chicken Breast Strips
1 sachet
Seasoning Blend
1
Abuela's Marinade
(May be present: Gluten, Wheat. )
1 packet
Microwavable Basmati Rice
1 packet
Snacking Tomatoes
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn.
• Heat a large frying pan over high heat. Cook corn kernels until lightly
browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook chicken breast strips and seasoning blend
(see ingredients), tossing, in batches until browned and cooked through,
6-8 minutes.
• Remove pan from heat, then add Abuela’s marinade and a splash of water,
tossing to coat.
TIP: Chicken is cooked when it’s no longer pink inside.
• While chicken is cooking, microwave basmati rice until steaming,
2-3 minutes.
• Finely chop snacking tomatoes.
• To the bowl with charred corn, add tomatoes and a drizzle of vinegar and
olive oil. Tear in coriander and toss to combine. Season to taste with salt
and pepper.
• Divide Abuela’s chicken and rapid rice between bowls.
• Top with cherry tomato salsa and garlic aioli to serve. Enjoy!
