What is the preparation time for Chicken & Corn Salsa?

The preparation time for Chicken & Corn Salsa with brown rice & tzatziki is between 15 and 30 minutes.

What is the total time required to make Chicken & Corn Salsa with brown rice & tzatziki?

The total time required to make Chicken & Corn Salsa with brown rice & tzatziki is between 35 and 50 minutes.

What are the main ingredients in Chicken & Corn Salsa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Chicken & Corn Salsa?

Calories: 819, Carbs: 91 grams, Fat: grams, Protein: 54.9 grams, Sugar: 12.4 grams, Salt: 1150 grams

How do I prepare Chicken & Corn Salsa?

WINNER OF A DINNER!: Plate up the rice. Top with the chicken, and served with the corn salsa. Garnish with the remaining coriander. Side with the tzatziki and the remaining corn salsa. Time to dine, Chef! OFF WE GO!: Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. In the final minute, add ½ the NOMU spice blend. A DIFFERENT KIND OF FRIED RICE: When the onion is soft, add the rinsed rice to the pot (with the onions). Submerge in 500ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. HOW CHAR-MING: Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until charred, shifting occasionally. Remove from the pan. DRUM ROLL PLEASE…: Pat the chicken drumsticks dry with paper towel and season to taste. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the chicken and pop on the lid. Fry for 12-15 minutes until cooked through, shifting as it colours. In the final 1-2 minutes, remove the lid and baste with the remaining rub and a knob of butter (optional). 1, 2, 3, SALSA: In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener of choice, seasoning, the charred corn, the diced tomato, and ½ the picked coriander.

What should be prepared from my kitchen to make Chicken & Corn Salsa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional), Sugar/Sweetener/Honey

Chicken & Corn Salsa

Name: Chicken & Corn Salsa
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional); Sugar/Sweetener/Honey

Brown rice is fried in onions and a Mexican spice blend to create the ultimate flavoursome base for golden chicken drumsticks. Served with a charred corn salsa and fresh coriander, and sided with cooling tzatziki. Simple, satisfying, and tasty. What more could you ask for?

Chicken & Corn Salsa

with brown rice & tzatziki

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Chicken
Corn
Free-range Chicken Drumsticks
Fresh Coriander
Lemon Juice
NOMU Mexican Spice Blend
Onion
Onions
Tomato
Tomatoes
Tzatziki

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)
Sugar/Sweetener/Honey

Serves 1

OFF WE GO!
Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. In the final minute, add ½ the NOMU spice blend.
A DIFFERENT KIND OF FRIED RICE
When the onion is soft, add the rinsed rice to the pot (with the onions). Submerge in 300ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
HOW CHAR-MING
Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until charred, shifting occasionally. Remove from the pan.
DRUM ROLL PLEASE…
Pat the chicken drumsticks dry with paper towel and season to taste. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the chicken and pop on the lid. Fry for 12-15 minutes until cooked through, shifting as it colours. In the final 1-2 minutes, remove the lid and baste with the remaining rub and a knob of butter (optional).
1, 2, 3, SALSA
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener of choice, seasoning, the charred corn, the diced tomato, and ½ the picked coriander.
WINNER OF A DINNER!
Plate up the rice. Top with the chicken, and served with the corn salsa. Garnish with the remaining coriander. Side with the tzatziki and the remaining corn salsa. Time to dine, Chef!

Onion - 1
NOMU Mexican Spice Blend - 10ml
Brown Basmati Rice - 100ml
Corn - 50g
Free-range Chicken Drumsticks - 2
Lemon Juice - 10ml
Tomato - 1
Fresh Coriander - 4g
Tzatziki - 50ml

Download the Recipe

Serves 2

OFF WE GO!
Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. In the final minute, add ½ the NOMU spice blend.
A DIFFERENT KIND OF FRIED RICE
When the onion is soft, add the rinsed rice to the pot (with the onions). Submerge in 500ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
HOW CHAR-MING
Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until charred, shifting occasionally. Remove from the pan.
DRUM ROLL PLEASE…
Pat the chicken drumsticks dry with paper towel and season to taste. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the chicken and pop on the lid. Fry for 12-15 minutes until cooked through, shifting as it colours. In the final 1-2 minutes, remove the lid and baste with the remaining rub and a knob of butter (optional).
1, 2, 3, SALSA
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener of choice, seasoning, the charred corn, the diced tomato, and ½ the picked coriander.
WINNER OF A DINNER!
Plate up the rice. Top with the chicken, and served with the corn salsa. Garnish with the remaining coriander. Side with the tzatziki and the remaining corn salsa. Time to dine, Chef!

Onion - 1
NOMU Mexican Spice Blend - 20ml
Brown Basmati Rice - 200ml
Corn - 100g
Free-range Chicken Drumsticks - 4
Lemon Juice - 20ml
Tomato - 1
Fresh Coriander - 8g
Tzatziki - 100ml

Download the Recipe

Serves 3

OFF WE GO!
Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. In the final minute, add ½ the NOMU spice blend.
A DIFFERENT KIND OF FRIED RICE
When the onion is soft, add the rinsed rice to the pot (with the onions). Submerge in 700ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
HOW CHAR-MING
Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the corn and fry for 4-5 minutes until charred, shifting occasionally. Remove from the pan.
DRUM ROLL PLEASE…
Pat the chicken drumsticks dry with paper towel and season to taste. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the chicken and pop on the lid. Fry for 15-18 minutes until cooked through, shifting as it colours. In the final 1-2 minutes, remove the lid and baste with the remaining rub and a knob of butter (optional).
1, 2, 3, SALSA
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener of choice, seasoning, the charred corn, the diced tomatoes, and ½ the picked coriander.
WINNER OF A DINNER!
Plate up the rice. Top with the chicken, and served with the corn salsa. Garnish with the remaining coriander. Side with the tzatziki and the remaining corn salsa. Time to dine, Chef!

Onions - 2
NOMU Mexican Spice Blend - 30ml
Brown Basmati Rice - 300ml
Corn - 150g
Free-range Chicken Drumsticks - 6
Lemon Juice - 30ml
Tomatoes - 2
Fresh Coriander - 12g
Tzatziki - 150ml

Download the Recipe

Serves 4

OFF WE GO!
Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. In the final minute, add ½ the NOMU spice blend.
A DIFFERENT KIND OF FRIED RICE
When the onion is soft, add the rinsed rice to the pot (with the onions). Submerge in 800ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
HOW CHAR-MING
Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the corn and fry for 4-5 minutes until charred, shifting occasionally. Remove from the pan.
DRUM ROLL PLEASE…
Pat the chicken drumsticks dry with paper towel and season to taste. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the chicken and pop on the lid. Fry for 15-18 minutes until cooked through, shifting as it colours. In the final 1-2 minutes, remove the lid and baste with the remaining rub and a knob of butter (optional).
1, 2, 3, SALSA
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener of choice, seasoning, the charred corn, the diced tomatoes, and ½ the picked coriander.
WINNER OF A DINNER!
Plate up the rice. Top with the chicken, and served with the corn salsa. Garnish with the remaining coriander. Side with the tzatziki and the remaining corn salsa. Time to dine, Chef!