Abuela's Aromatic Chicken & Rice Bowl
with Cherry Tomato Salsa & Corn Cob
Calories
:
814 kcalProtein
:
40.8g proteinPreparation Time
:
15 minutesDifficulty
:
EasyAllergens:
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Savour the deep, heritage flavors of succulent chicken infused with an authentic Abuela’s marinade, served over a fragrant bed of garlic rice. This vibrant bowl is loaded with a juicy corn cob, zesty tomato salsa, and a signature drizzle of creamy garlic aioli. It’s a bold, soul-warming meal that brings a taste of tradition to your dinner table with a modern, flavourful twist.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Garlic
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Corn
1
Snacking Tomatoes
1
Chicken Breast Strips
1
Abuela's Marinade
(May be present: Wheat, Gluten.)
1 packet
Coriander
1 packet
Garlic Aioli
(Contains: Eggs)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
1 drizzle
white wine vinegar
Utensils
•Large Non-Stick Pan
•Lid
•Medium Pan
Cooking Steps
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 the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
2
- Meanwhile, cut corn cob in half.
- Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes.
- Drain any excess liquid, then season with salt and pepper. Cover to keep warm.
3
- Cut snacking tomatoes into quarters.
- Roughly chop coriander.
- In a medium bowl, combine snacking tomato, coriander, a drizzle of white wine vinegar and olive oil. Season.
4
- When rice has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
5
- To pan, add Abuela's marinade and a splash of water, turning to coat.
6
- Divide rice and corn cob between bowls.
- Top with Abuela's chicken and tomato salsa, spooning over any remaining glaze over the chicken.
- Drizzle over garlic aioli to serve. Enjoy!
