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Mexican Popcorn Chicken & Garlic Rice
Mexican Popcorn Chicken & Garlic Rice

Mexican Popcorn Chicken & Garlic Rice

with 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 garlic rice and a smokey sweetcorn and tomato salsa and it’s bound to be a pop-ular dish (okay we’re done now).

Tags:
Spicy
Climate Superstar
Allergens:
Eggs
Soy
Milk
Gluten

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

Total30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

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

Nutrition Values

Calories801 kcal
Energy (kJ)3350 kJ
Fat37.9 g
of which saturates11.4 g
Carbohydrate84.7 g
of which sugars6.8 g
Dietary Fibre1.9 g
Protein37.4 g
Sodium811 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Cooking Steps

Cook the garlic rice
1

• 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! 

Get prepped
2

• Meanwhile, roughly chop tomato and 
baby leaves. 
• Drain sweetcorn. 
• Cut chicken thigh into 2cm chunks.

Char the corn
3

• 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.

Cook the chicken
4

• 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.

Toss the salsa
5

• 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. 

Finish & serve
6

• 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!