Mexican Popcorn Chicken & Garlic Rice

Name: Mexican Popcorn Chicken & Garlic Rice with Tomato Salsa & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; 1 tomato; 1 packet baby spinach leaves; 1 packet chicken breast; 1 sachet Tex-Mex spice blend; 1 sachet cornflour; 1 tbs plain flour; drizzle white wine vinegar; 1 packet smokey aioli; 1 packet coriander

with Tomato Salsa & Smokey Aioli

Get up to $200 off!

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:

Air Fryer Friendly

•Kid Friendly

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

tomato

1 packet

baby spinach leaves

1 packet

chicken breast

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

Nutritional Values

Energy (kJ)3942 kJ

Calories942 kcal

Fat40.2 g

of which saturates14.6 g

Carbohydrate78.3 g

of which sugars13.6 g

Dietary Fibre14.2 g

Protein59 g

Sodium1356 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

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!