Family-Style Chicken & Chorizo Fajita Bowls

Name: Family-Style Chicken & Chorizo Fajita Bowls with Garlic Rice, Rainbow Veggies & Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Basmati Rice; 330 g Chicken Thigh; 1 Red Onion; 1 packet Coriander; 1 packet Light Sour Cream; 2 Garlic; 1 tin Sweetcorn; 1 sachet Tex-Mex Spice Blend; 1 Capsicum; 1 Tomato; 250 g Mild Chorizo

with Garlic Rice, Rainbow Veggies & Sour Cream

Get up to $200 off!

Create your perfect bowl for dinner tonight with grilled Tex-Mex chicken, mild chorizo, sautéed capiscum and onions, fluffy garlicky rice and all your favourite toppings—like sour cream, cheese and coriander. Fresh, customisable and full of flavour!

Tags:

Family

•Kid Friendly

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

330 g

Chicken Thigh

Red Onion

1 packet

Coriander

1 packet

Light Sour Cream

(Contains: Milk;)

Garlic

1 tin

Sweetcorn

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat.)

Capsicum

Tomato

250 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites.)

Nutritional Values

Calories974 kcal

Energy (kJ)4070 kJ

Fat44.3 g

of which saturates17.6 g

Carbohydrate79.8 g

of which sugars17.7 g

Dietary Fibre10.2 g

Protein61.1 g

Sodium1890 mg

The average adult daily energy intake is 8700 kJ

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 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!

• Meanwhile, thinly slice capsicum and red onion. • Drain sweetcorn. Finely chop tomato. Tear coriander. • Roughly chop mild chorizo. • Cut chicken thigh into thin strips. • In a medium bowl, combine Tex-Mex spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add chicken and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook onion, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm.
• Return the frying pan to high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and cover to keep warm.

TIP: Cover the pan with a lid if the kernels are 'popping' out.

• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 4-6 minutes. Transfer to a bowl.

• In a second medium bowl, combine tomato and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• Bring everthing to the table to serve.
• Build your own plate with garlic rice, chicken, chorizo capsicum, onion, corn, tomato, coriander and light sour cream. Enjoy!