Mexican Popcorn Chicken & Garlic Rice
with Charred Corn-Tomato Salsa & Smokey Aioli- Milk
- Gluten
- Eggs
- Soy
Tonight’s chicken is really ‘popping off’ (please forgive the pun). A touch of heat and the fun of Mexican inspired flavours and you’ve got chicken that will be popping with flavour (sorry we couldn’t help it). Fragrant garlic rice helps to balance with the smokey sweet corn and tomato salsa. It’s bound to be a pop-ular dish (okay we’re done now). The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
2 clove
garlic
1 packet
basmati rice
1
tomato
1
cucumber
1 tin
sweetcorn
1 packet
chicken breast
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 bag
coriander
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water
1 tbs
plain flour
(Contains: Gluten; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
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 cucumber. Drain the sweetcorn. • Cut chicken breast 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! You may find the spice blend hot! Add less if you're sensitive to heat. Meanwhile, combine chicken, Mexican Fiesta spice blend, the plain flour, a pinch of salt and a drizzle of olive oil in a second medium bowl. Set aside.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• 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 with the corn, add tomato, cucumber and a drizzle of white wine vinegar and olive oil. • Season to taste and toss to combine.
• Divide garlic rice and charred corn-tomato salsa between bowls. • Top with Mexican popcorn chicken and dollop over smokey aioli. Tear over coriander to serve. Enjoy!
