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!
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 tin
sweetcorn
1 packet
chicken thigh
1 sachet
Tex-Mex spice blend
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Garlic Aioli
(Contains Egg;)
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
Nutritional 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 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!