Double Tex-Mex Popcorn Chicken & Garlic Rice
with Tomato Salsa & Lime-Chilli Mayo
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Tonight’s chicken is really ‘popping off’ (please forgive the pun). A touch of heat and the fun of Latin 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 tangy tomato salsa. It’s bound to be a pop-ular dish (okay we’re done now).
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
660 g
Chicken Breast
1 packet
Coriander
1 tin
Sweetcorn
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
2
Garlic
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Tomato
1
Cucumber
1
Lime & Chilli Mayo
(Contains: Eggs)
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 the 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 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.
- In a second medium bowl, combine chicken, Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil. Set aside.
TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.
- Add cornflour and the plain flour to the chicken and toss to coat.
- Return frying pan to a high heat with enough olive oil to coat the base.
- When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes (Cook in batches if your pan is getting crowded).
- Transfer to a paper towel-lined plate.
- Meanwhile, to the bowl with charred corn, add tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper and toss to combine.
Little cooks: Take the lead by tossing the salsa!
- Divide garlic rice between bowls.
- Top with Tex-mex popcorn chicken, tomato salsa and dollop over lime & chilli mayo.
- Tear over coriander to serve. Enjoy!
Little cooks: Add the finishing touch by tearing over the coriander!
