Mexican Popcorn Chicken & Garlic Rice

Name: Mexican Popcorn Chicken & Garlic Rice with Cheesy Charred Corn-Tomato Salsa & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Smokey Aioli; 1 Tomato; 1 tin Sweetcorn; 1 sachet Coriander; 1 packet Shredded Cheddar Cheese; 1 packet Cornflour; 320 g Chicken Thigh; 1 packet Baby Leaves; 1 sachet Mexican Fiesta Spice Blend; 1 packet Basmati Rice

with Cheesy Charred Corn-Tomato Salsa & Smokey Aioli

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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

Allergens:

Eggs

•Soy

•Milk

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; )

Tomato

1 tin

Sweetcorn

1 sachet

Coriander

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Cornflour

320 g

Chicken Thigh

1 packet

Baby Leaves

1 sachet

Mexican Fiesta Spice Blend

1 packet

Basmati Rice

Nutrition Values

Calories744 kcal

Energy (kJ)3110 kJ

Fat31.8 g

of which saturates9.6 g

Carbohydrate79.6 g

of which sugars6.8 g

Dietary Fibre1.7 g

Protein41.3 g

Sodium949 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

• 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. 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!