Mexican Popcorn Chicken & Garlic Rice
with Cheesy Charred Corn-Tomato Salsa & Smokey Aioli
Tonight’s chicken is really ‘popping off’ (please forgive the pun). A touch of heat and fun Mexican-inspired flavours come together to create chicken that will be popping with flavour (sorry we couldn’t help it). Add some fragrant garlic rice and a smokey sweetcorn and tomato salsa, and it’s bound to be a pop-ular dish (okay we’re done now).
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
Garlic
1
Basmati Rice
1
Tomato
1
baby leaves
1
Sweetcorn
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Chicken Thigh
1
Mexican Fiesta Spice Blend
1
Smokey Aioli
(Contains Egg, Soy; )
1
Coriander
1
Cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
water
plain flour
(Contains Gluten; )
white wine vinegar
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop tomato and baby spinach leaves. Drain the sweetcorn. • Cut chicken thigh into 2cm chunks.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Meanwhile, combine Mexican Fiesta spice blend, a pinch of salt and a drizzle of olive oil in a second medium bowl. Add chicken and toss to coat. Set aside.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Add cornflour and the plain flour to the chicken and toss to coat. • Return frying pan to high heat with enough olive oil to coat the base of the pan. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.
• Meanwhile, to the bowl of charred corn, add tomato, baby spinach and a drizzle of white wine vinegar and olive oil. • Season to taste and toss to combine. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, to the bowl of charred corn, add tomato, baby spinach and a drizzle of white wine vinegar and olive oil. Sprinkle with shredded Cheddar cheese. • Season to taste and toss to combine.
• Divide garlic rice and charred corn-tomato salsa between bowls. • Top with Mexican popcorn chicken and dollop of smokey aioli. Tear over coriander to serve. Enjoy!