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

Mexican Popcorn Chicken & Garlic Rice

with Charred Corn-Tomato Salsa & Garlic Aioli

Tonight’s chicken is really ‘popping off’ (please forgive the pun). A touch of heat and the fun of Mexican 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 sweet corn and tomato salsa. It’s bound to be a pop-ular dish (okay we’re done now).

We’ve replaced the smokey aioli in this recipe with garlic aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Kid Friendly
Climate Superstar

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

Preparation Time30 minutes
Cooking Time


Serving amount

2 clove


1 packet

basmati rice



1 packet

baby spinach leaves

1 tin


1 packet

chicken thigh

1 sachet

Tex-Mex spice blend

1 sachet


(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

Garlic Aioli

1 packet


Not included in your delivery

olive oil

20 g


1.5 cup


1 tbs

plain flour

(Contains Gluten;)


white wine vinegar


Nutritional Values

Energy (kJ)3193 kJ
Fat24.5 g
of which saturates7.7 g
Carbohydrate86.1 g
of which sugars7.9 g
Protein46.1 g
Sodium912 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• 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 baby spinach leaves. • Drain sweetcorn. • Cut chicken thigh into 2cm chunks.

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


• 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.


• 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.


• 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!


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