White rice is fried in onions and a Mexican spice blend to create the ultimate flavoursome base for golden chicken mini fillets. Served with a charred corn salsa & fresh coriander, and sided with cooling tzatziki. Simple, satisfying, and tasty. What more could you ask for?
Chicken & Corn Salsa
Chicken & Corn Salsa
with basmati rice & tzatziki
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chicken
- Corn
- Free-range Chicken Mini Fillets
- 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 200ml 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/" title="View all our recipes with Chicken at eCook">Chicken TIME
Return the pan to medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. 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/" title="View all our recipes with Chicken at eCook">Chicken and the Corn salsa. Garnish with the remaining coriander. Side with the Tzatziki. Time to dine, Chef!
Onion - 1
NOMU Mexican Spice Blend - 5ml
White Basmati Rice - 100ml
Corn - 50g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 150g
Tomato - 1
Fresh Coriander - 3g
Lemon Juice - 10ml
Tzatziki - 30ml
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 400ml 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/" title="View all our recipes with Chicken at eCook">Chicken TIME
Return the pan to medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. 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/" title="View all our recipes with Chicken at eCook">Chicken and the Corn salsa. Garnish with the remaining coriander. Side with the Tzatziki. Time to dine, Chef!
Onion - 1
NOMU Mexican Spice Blend - 10ml
White Basmati Rice - 200ml
Corn - 100g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 300g
Tomato - 1
Fresh Coriander - 5g
Lemon Juice - 20ml
Tzatziki - 60ml
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/" title="View all our recipes with Chicken at eCook">Chicken TIME
Return the pan to medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. 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/" title="View all our recipes with Chicken at eCook">Chicken and the Corn salsa. Garnish with the remaining coriander. Side with the Tzatziki. Time to dine, Chef!
Onions - 2
NOMU Mexican Spice Blend - 15ml
White Basmati Rice - 300ml
Corn - 150g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 450g
Tomatoes - 2
Fresh Coriander - 8g
Lemon Juice - 30ml
Tzatziki - 90ml
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 800ml 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/" title="View all our recipes with Chicken at eCook">Chicken TIME
Return the pan to medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. 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/" title="View all our recipes with Chicken at eCook">Chicken and the Corn salsa. Garnish with the remaining coriander. Side with the Tzatziki. Time to dine, Chef!
Onions - 2
NOMU Mexican Spice Blend - 20ml
White Basmati Rice - 400ml
Corn - 200g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 600g
Tomatoes - 2
Fresh Coriander - 10g
Lemon Juice - 40ml
Tzatziki - 125ml
Frequently Asked Questions
What is the preparation time for Chicken & Corn Salsa?
The preparation time for Chicken & Corn Salsa with basmati rice & tzatziki is between 15 and 30 minutes.
What is the total time required to make Chicken & Corn Salsa with basmati rice & tzatziki?
The total time required to make Chicken & Corn Salsa with basmati rice & tzatziki is between 35 and 50 minutes.
How many servings does Chicken & Corn Salsa provide?
4 servings
What are the main ingredients in Chicken & Corn Salsa?
Chicken, Corn, Free-range Chicken Mini Fillets, Fresh Coriander, Lemon Juice, NOMU Mexican Spice Blend, Onion, Onions, Tomato, Tomatoes, Tzatziki, White Basmati Rice
What is the nutritional information of Chicken & Corn Salsa?
Calories: 672, Carbs: 103 grams, Fat: grams, Protein: 18.9 grams, Sugar: 12.8 grams, Salt: 374 grams
How do I prepare Chicken & Corn Salsa?
CHICKEN TIME: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. 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 400ml 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 the corn salsa. Garnish with the remaining coriander. Side with 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 Chicken & Corn Salsa?
Chicken, Corn, Free-range Chicken Mini Fillets, Fresh Coriander, Lemon Juice, NOMU Mexican Spice Blend, Onion, Onions, Tomato, Tomatoes, Tzatziki, White Basmati Rice
How many calories does Chicken & Corn Salsa have?
672 calories
How much fat content does Chicken & Corn Salsa have?
grams
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