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.

What are the main ingredients in Chicken & Corn Salsa?

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

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?

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

Chicken & Corn Salsa

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

with basmati rice & tzatziki

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Serves 1

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 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.
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 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
Free-range Chicken Mini Fillets - 150g
Tomato - 1
Fresh Coriander - 3g
Lemon Juice - 10ml
Tzatziki - 30ml

Download the Recipe

Serves 2

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 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.
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 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
Free-range Chicken Mini Fillets - 300g
Tomato - 1
Fresh Coriander - 5g
Lemon Juice - 20ml
Tzatziki - 60ml

Download the Recipe

Serves 3

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. 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 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
Free-range Chicken Mini Fillets - 450g
Tomatoes - 2
Fresh Coriander - 8g
Lemon Juice - 30ml
Tzatziki - 90ml

Download the Recipe

Serves 4

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 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. (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 the corn salsa. Garnish with the remaining coriander. Side with the tzatziki. Time to dine, Chef!