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Mexican Popcorn Chicken & Garlic Rice
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Mexican Popcorn Chicken & Garlic Rice

Mexican Popcorn Chicken & Garlic Rice

with Tomato Salsa & Smokey Aioli

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 smokey tomato salsa. It’s bound to be a pop-ular dish (okay we’re done now).

Tags:
Kid Friendly
Over 30g protein
Allergens:
Milk
Gluten
Wheat
Egg

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

1

tomato

1 packet

baby spinach leaves

1 packet

chicken thigh

1 sachet

Tex-Mex spice blend

1 sachet

cornflour

1 packet

smokey aioli

1 packet

coriander

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

1 tbs

plain flour

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)4046 kJ
Calories967 kcal
Fat46 g
of which saturates16.5 g
Carbohydrate78.9 g
of which sugars16.1 g
Dietary Fibre12.9 g
Protein52.8 g
Sodium1391 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
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 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
2

• Meanwhile, roughly chop tomato and baby spinach leaves. • Drain sweetcorn. • Cut chicken breast into 2cm chunks.

Little cooks: Older kids can help out with the can opener under adult supervision.

3
3

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Meanwhile, combine chicken, Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil in a second medium bowl. Set aside.

TIP: Cover the pan with a lid if the corn kernels are “popping” out. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

4
4

• Add cornflour and the plain flour to the chicken and toss to coat. • Return frying pan to high heat with enough olive oil to coat the base of the pan. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.

5
5

• Meanwhile, to the bowl with the corn, add tomato, baby spinach and a drizzle of white wine vinegar and olive oil. • Season to taste and toss to combine.

Little cooks: Take the lead by tossing the salsa!

6
6

• Divide garlic rice and charred corn-tomato salsa between bowls. • Top with Mexican popcorn chicken and dollop over smokey aioli. Tear over coriander to serve. Enjoy!

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