Mexican Popcorn Chicken & Garlic Rice
with Charred Corn-Tomato Salsa & Smokey 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).
Unfortunately, this week's coriander was in short supply, so we've replaced it with spring onion. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/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
1
tomato
1 bag
baby spinach leaves
1 tin
sweetcorn
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
Smokey Aioli
(Contains Egg, Soy; )
1 bag
spring onion
1 packet
Chicken Drumstick Fillet
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
1 tbs
plain flour
(Contains Gluten; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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 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. Thinly slice spring onion. Drain the sweetcorn. • Cut boneless chicken drumsticks into 2cm chunks.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Meanwhile, combine Mexican Fiesta spice blend, a pinch of salt and a drizzle of olive oil in a second medium bowl. Add chicken and toss to coat. 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 of charred corn, add tomato, baby spinach and a drizzle of white wine vinegar and olive oil. • Season to taste and toss to combine.
• Divide garlic rice and charred corn-tomato salsa between bowls. • Top with Mexican popcorn chicken and dollop over smokey aioli. • Garnish with spring onion to serve. Enjoy!