Add flavour to every part of your meal with some mild spices, cooling cream and a sprinkling of cheese, pan-seared chicken thigh is transformed into a fiesta of flavour, with a crunchy corn salad on the side to add a fresh touch.
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/ Serving 4 people
/ Serving 4 people
Tex-Mex spice blend
shredded Cheddar cheese(ContainsMilk)
vinegar (white wine or red wine)
Preheat the oven to 240°C/220°C fan-forced. In a medium bowl, combine the chicken thigh, TexMex spice blend, a drizzle of olive oil and a pinch of salt.
Cut the potato (unpeeled) into 1cm fries. Spread the potato over two oven trays lined with baking paper. Drizzle with olive oil, add a pinch of salt and toss to coat. Bake until the fries are tender, 20-25 minutes. Sprinkle with the shredded Cheddar cheese and bake until melted, 5 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are baking, roughly chop the tomato. Shred the cos lettuce. Roughly chop the coriander. Drain the sweetcorn. Heat a large frying pan over a high heat. When the pan is hot, add the sweetcorn and cook until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, turning occasionally, until browned and cooked through, 12-15 minutes. TIP: Don’t worry if the spice blend chars in the pan, this just adds more flavour!
While the chicken is cooking, add the tomato and lettuce to the large bowl with the charred corn. Add the vinegar, a drizzle of olive oil and a pinch of salt and pepper. Toss well to combine.
Thickly slice the chicken. Divide the Mexican chicken and cheesy fries between plates. Spoon any juices from the pan over the chicken. Top with the charred corn salad. Serve with the sour cream and garnish the adults' portions with coriander.