Mexican Popcorn Chicken & Garlic Rice

• 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, in a second 
medium bowl, combine Mexican Fiesta spice 
blend, a pinch of salt and a drizzle of olive oil. 
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.