Chicken Chilli Con Carne
with Corn & Greek Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 packet
Enchilada Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Coriander
3
Garlic
660 g
Chicken Thigh
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Zucchini
1
Brown Onion
1 tin
Sweetcorn
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
2 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
2
Carrot
Cooking Steps
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the 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!
While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely chop the carrot (unpeeled). Thinly slice the zucchini into half moons. Drain the sweetcorn. Roughly chop the coriander. Chop the chicken thigh into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the chicken and cook, tossing occasionally, until browned, 4-5 minutes (the chicken will finish cooking in step 5). Season with salt and pepper and transfer to a plate. Repeat with the remaining batch.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 2-3 minutes. Add the garlic, carrot, zucchini and sweetcorn and cook until just softened, 3-4 minutes. Add 1 1/2 sachets of Tex-Mex spice blend and cook, stirring, until fragrant, 1 minute. TIP: Add all the spice blend if you don't mind a bit of heat!
Return the chicken to the pan along with enchilada sauce and water (for the sauce). Stir to combine and simmer until the chicken is cooked through, 3-4 minutes. Season to taste with salt and pepper.
Divide the basmati rice between bowls and spoon over the chicken chilli con carne. Serve with a dollop of Greek youghurt and garnish with the coriander.
