White rice is fried in onions and a Mexican spice blend to create the ultimate flavoursome base for golden chicken strips. Served with a charred corn salsa & fresh coriander, and sided with cooling tzatziki. Simple, satisfying, and tasty. What more could you ask for?
Mexican Chicken & Corn Salsa
Mexican Chicken & Corn Salsa
with basmati rice & tzatziki
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chicken
- Corn
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Lemon Juice
- NOMU Mexican Spice Blend
- Onion
- Onions
- Tomato
- Tomatoes
- Tzatziki
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
AROMATICS
Place a pot (big enough for the rice) over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden and soft, 4-5 minutes (shifting occasionally). In the final minute, add ½ the NOMU spice blend.
YUMMY RICE
When the Onion is soft, add the rinsed rice, and 150ml of salted water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED Corn
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Chicken TIME
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into strips. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. During the final minutes, baste the chicken with a knob of butter and the remaining spice blend. Remove from the pan, season, and set aside.
1, 2, 3, SALSA
In a bowl, combine the charred Corn, the diced Tomato, ½ the picked coriander, the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning.
WINNER OF A DINNER!
Plate up the rice. Top with the Chicken, and serve with the corn salsa. Garnish with the remaining coriander. Dollop over the Tzatziki. Time to dine, Chef!
AROMATICS
Place a pot (big enough for the rice) over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden and soft, 4-5 minutes (shifting occasionally). In the final minute, add ½ the NOMU spice blend.
YUMMY RICE
When the Onion is soft, add the rinsed rice, and 300ml of salted water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED Corn
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Chicken TIME
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into strips. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. During the final minutes, baste the chicken with a knob of butter and the remaining spice blend. Remove from the pan, season, and set aside.
1, 2, 3, SALSA
In a bowl, combine the charred Corn, the diced Tomato, ½ the picked coriander, the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning.
WINNER OF A DINNER!
Plate up the rice. Top with the Chicken, and serve with the corn salsa. Garnish with the remaining coriander. Dollop over the Tzatziki. Time to dine, Chef!
AROMATICS
Place a pot (big enough for the rice) over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden and soft, 6-7 minutes (shifting occasionally). In the final minute, add ½ the NOMU spice blend.
YUMMY RICE
When the Onion is soft, add the rinsed rice, and 450ml of salted water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED Corn
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
Chicken TIME
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into strips. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. (You may need to do this step in batches.) During the final minutes, baste the chicken with a knob of butter and the remaining spice blend. Remove from the pan, season, and set aside.
1, 2, 3, SALSA
In a bowl, combine the charred Corn, the diced Tomato, ½ the picked coriander, the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning.
WINNER OF A DINNER!
Plate up the rice. Top with the Chicken, and serve with the corn salsa. Garnish with the remaining coriander. Dollop over the Tzatziki. Time to dine, Chef!
AROMATICS
Place a pot (big enough for the rice) over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden and soft, 6-7 minutes (shifting occasionally). In the final minute, add ½ the NOMU spice blend.
YUMMY RICE
When the Onion is soft, add the rinsed rice, and 600ml of salted water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED Corn
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
Chicken TIME
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into strips. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. (You may need to do this step in batches.) During the final minutes, baste the chicken with a knob of butter and the remaining spice blend. Remove from the pan, season, and set aside.
1, 2, 3, SALSA
In a bowl, combine the charred Corn, the diced Tomato, ½ the picked coriander, the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning.
WINNER OF A DINNER!
Plate up the rice. Top with the Chicken, and serve with the corn salsa. Garnish with the remaining coriander. Dollop over the Tzatziki. Time to dine, Chef!
Frequently Asked Questions
What is the preparation time for Mexican Chicken & Corn Salsa?
The preparation time for Mexican Chicken & Corn Salsa with basmati rice & tzatziki is between 15 and 30 minutes.
What is the total time required to make Mexican Chicken & Corn Salsa with basmati rice & tzatziki?
The total time required to make Mexican Chicken & Corn Salsa with basmati rice & tzatziki is between 35 and 50 minutes.
How many servings does Mexican Chicken & Corn Salsa provide?
4 servings
What are the main ingredients in Mexican Chicken & Corn Salsa?
Chicken, Corn, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Lemon Juice, NOMU Mexican Spice Blend, Onion, Onions, Tomato, Tomatoes, Tzatziki, White Basmati Rice
What is the nutritional information of Mexican Chicken & Corn Salsa?
Calories: 613, Carbs: 87 grams, Fat: grams, Protein: 50 grams, Sugar: 13.6 grams, Salt: 440 grams
How do I prepare Mexican Chicken & Corn Salsa?
CHICKEN TIME: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into strips. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. During the final minutes, baste the chicken with a knob of butter and the remaining spice blend. Remove from the pan, season, and set aside. AROMATICS: Place a pot (big enough for the rice) over medium heat with a drizzle of oil. When hot, fry the diced onion until golden and soft, 4-5 minutes (shifting occasionally). In the final minute, add ½ the NOMU spice blend. YUMMY RICE: When the onion is soft, add the rinsed rice, and 300ml of salted water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. CHARRED CORN: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. WINNER OF A DINNER!: Plate up the rice. Top with the chicken, and serve with the corn salsa. Garnish with the remaining coriander. Dollop over the tzatziki. Time to dine, Chef! 1, 2, 3, SALSA: In a bowl, combine the charred corn, the diced tomato, ½ the picked coriander, the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning.
What should be prepared from my kitchen to make Mexican Chicken & Corn Salsa?
Chicken, Corn, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Lemon Juice, NOMU Mexican Spice Blend, Onion, Onions, Tomato, Tomatoes, Tzatziki, White Basmati Rice
How many calories does Mexican Chicken & Corn Salsa have?
613 calories
How much fat content does Mexican Chicken & Corn Salsa have?
grams
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