Something grilled chicken
with Jalapeno- Cabbage Slaw
Giving you all the flavour of summer sweet Mexican style corn in the ease of a bowl! Shucked corn is steam grilled to buttery lime perfection alongside smokey chicken breast tenders. All heaped over steamed cilantro rice and Elote must haves : briny cheese and cooling crema, grab a spoon and dig in!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
270 g
Filets de poitrine de poulet
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
1 pièce(s)
Épi de maïs
1 pièce(s)
Avocat
56 g
Chou rouge, émincé
1 pièce(s)
Lime
1 pièce(s)
Jalapeno
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait, Sulfites)
7 g
Coriandre
11 g
Mélange d’épices chili-cumin
(Peut contenir : Moutarde, Arachides, Noix, Sésame, Blé, Sulfites, Soya)
¼ tasse(s)
Feta, émietté
(Contient: Lait)
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient: Lait)
1 cs
Huile*
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
Wash and dry all produce. - To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Zest, then juice lime(s).
- Core, then thinly slice jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- To a large bowl, add cabbage, jalapeño, lime juice, 1/4 tsp (1/2 tsp) sugar, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Using hands, gently massage.
- To a small bowl, add sour cream and lime zest. Season with salt and pepper. Stir it mix.
- Peel, pit, then cut avocado into 1/8-inch slices.
- Roughly chop cilantro.
- Husk corn then halve crosswise. Place cut-side of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- Layer two 24x12-inch pieces of foil. Add corn and half the Chili-Cumin Spice blend to one side of foil. Season with salt and pepper. Toss to coat. Place 1 tbsp over top. Fold foil in half over corn mixture and pinch edges to seal pouch. (NOTE: For 4 servings, make 2 pouches, using 1 tbsp buter and 2 sheets of foil per pouch.)
- Pat chicken dry with paper towels. Season with salt, pepper and Remaining Chili-Cumin Spice Blend. Drizzle 1 tsp (2 tsp) oil overtop. Flip to coat.
- Add chicken to the grill. Grill for 4-6 min per side until chicken is cooked through.**
- Place pouch with corn on other side of the grill. Close lid and grill over for 4-6 min, until tender-crisp.
- Fluff rice with fork. Stir in half the cilantro.
- Thinly slice chicken.
- Divide rice between bowls.
- Top with corn, chicken, cabbage slaw, feta, and cream.
- Sprinkle remaining cilantro overtop.
