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).
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.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
tomato
1 packet
baby spinach leaves
1 packet
chicken breast
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 sachet
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
1 tbs
plain flour
(Contains: Gluten, Wheat;)
drizzle
white wine vinegar
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 baby spinach leaves. • Cut chicken breast into 2cm chunks.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Meanwhile, in a medium bowl, combine chicken, Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil. Set aside.
• Add cornflour and the plain flour to the chicken and toss to coat. • Heat a large frying pan to 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. • Transfer to a paper towel-lined plate.
• Meanwhile, to a second medium bowl, add tomato, 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 tomato salsa between bowls. Top with Mexican popcorn chicken and dollop over smokey aioli. • Tear over coriander to serve. Enjoy! Little cooks: Add the finishing touch by tearing over the coriander!
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