Spicy and Saucy Mexican-Style Chicken Bowls
with Charred Street Corn and Rice- Milk
- Sulphites
- Soy
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
Ingredients
270 g
Chicken Thighs
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
113 g
Corn Kernels
56 g
Yellow Onion, chopped
1 unit(s)
Jalapeño
7 g
Cilantro
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
8 g
Enchilada Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Soy)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Soy)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Milk, Mustard, Fish, Sesame, Wheat, Soy)
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water 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 and 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.
- To an unlined baking sheet, add corn and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven for 5-7 min, until lightly charred.
- Meanwhile, core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Roughly chop cilantro.
- Pat chicken dry with paper towels. Season with salt, pepper and half the Smoked Paprika-Garlic Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil and chicken. Cook 5 - 6 min, stirring occasionally, until golden. (NOTE: Chicken will finish cooking in step 5.)
- Add onions, jalapeño, crushed tomatoes, stock powder, half the vinegar (use all for 4 servings), remaining Enchilada Spice Blend, remaining Smoked-Paprika Blend, 1/4 tsp (1/2 tsp) sugar and 1/2 cup (1 cup) water. Cook for 5-6 min, until sauce thickens slightly and chicken is cooked through.**
- Meanwhile, fluff rice with a fork, then stir in half the cilantro and 1 tbsp (2 tbsp) butter.
- In a medium bowl, combine corn, feta and remaining cilantro.
- Divide rice between bowls. Top with street corn and chicken.
- Spoon any remaining sauce over chicken.
