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 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
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1
Tomato
1 tin
Sweetcorn
1 sachet
Coriander
320 g
Chicken Thigh
1 packet
Baby Leaves
1 sachet
Mexican Fiesta Spice Blend
1 packet
Basmati Rice
1 packet
Cornflour
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat. )
1 drizzle
white wine vinegar
• 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 leaves.
• Drain 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.
TIP: Chicken is cooked through when it’s no longer
pink inside.
• Meanwhile, to the bowl of charred corn, add
tomato, baby leaves and a drizzle of white
wine vinegar and olive oil.
• Season with salt and pepper to taste and toss
to combine.
• Divide garlic rice and charred corn-tomato salsa
between bowls.
• Top with Mexican popcorn chicken and a dollop
of smokey aioli.
• Tear over coriander to serve. Enjoy!