Family-Style Chicken & Prawn Fajita Bowls
with Garlic Rice, Rainbow Veggies & Sour Cream- Crustaceans
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Create your perfect bowl for dinner tonight with grilled Tex-Mex chicken, prawns, sautéed capiscum and onions, fluffy garlicky rice and all your favourite toppings—like sour cream, cheese and coriander. Fresh, customisable and full of flavour!
Ingredients
1 packet
Basmati Rice
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1
Red Onion
1 packet
Coriander
2
Garlic
330 g
Chicken Thigh
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Light Sour Cream
(Contains: Milk;)
1
Capsicum
1
Tomato
1 tin
Sweetcorn
1 sachet
Tex-Mex Spice Blend
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
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 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. • 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 and cover to keep warm. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• In a medium bowl, combine tomato, 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, prawns, capsicum, onion, corn, tomato, coriander and light sour cream. Enjoy! • If you've selected an add-on bundle, serve with avocado-lime smash. Enjoy!
