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, with a side of cooling tzatziki. Simple, satisfying, & tasty. What more could you ask for?
Coca-Cola’s Mexi Chicken & Corn Salsa
Coca-Cola’s Mexi Chicken & Corn Salsa
with basmati rice & tzatziki
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 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)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
- Seasoning (salt & pepper)
AROMATICS
Place a pot (big enough for the rice) over medium heat with a drizzle of oil. When hot, fry the 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 rice, and 150ml [300ml]|#7DA0D7 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. 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. Alternatively, air fry at 200°C until cooked through, 5-8 minutes (shifting halfway).
1, 2, 3, SALSA
In a bowl, combine the charred Corn, the Tomato, ½ the 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 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 rice, and 150ml [300ml]|#7DA0D7 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. 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. Alternatively, air fry at 200°C until cooked through, 5-8 minutes (shifting halfway).
1, 2, 3, SALSA
In a bowl, combine the charred Corn, the Tomato, ½ the 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 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 rice, and 450ml [600ml]|#7DA0D7 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. 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. Alternatively, air fry at 200°C until cooked through, 5-8 minutes (shifting halfway).
1, 2, 3, SALSA
In a bowl, combine the charred Corn, the Tomato, ½ the 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 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 rice, and 450ml [600ml]|#7DA0D7 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. 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. Alternatively, air fry at 200°C until cooked through, 5-8 minutes (shifting halfway).
1, 2, 3, SALSA
In a bowl, combine the charred Corn, the Tomato, ½ the 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 Coca-Cola’s Mexi Chicken & Corn Salsa?
The preparation time for Coca-Cola’s Mexi Chicken & Corn Salsa with basmati rice & tzatziki is between 20 and 30 minutes.
What is the total time required to make Coca-Cola’s Mexi Chicken & Corn Salsa with basmati rice & tzatziki?
The total time required to make Coca-Cola’s Mexi Chicken & Corn Salsa with basmati rice & tzatziki is between 40 and 50 minutes.
How many servings does Coca-Cola’s Mexi Chicken & Corn Salsa provide?
4 servings
What are the main ingredients in Coca-Cola’s Mexi 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 Coca-Cola’s Mexi Chicken & Corn Salsa?
Calories: 614, Carbs: 87 grams, Fat: grams, Protein: 49.7 grams, Sugar: 14 grams, Salt: 467 grams
How do I prepare Coca-Cola’s Mexi Chicken & Corn Salsa?
1, 2, 3, SALSA: In a bowl, combine the charred corn, the tomato, ½ the coriander, the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. CHICKEN TIME: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. 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. Alternatively, air fry at 200°C until cooked through, 5-8 minutes (shifting halfway). YUMMY RICE: When the onion is soft, add the rice, and 150ml [300ml]|#7DA0D7 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. AROMATICS: Place a pot (big enough for the rice) over medium heat with a drizzle of oil. When hot, fry the onion until golden and soft, 4-5 minutes (shifting occasionally). In the final minute, add ½ the NOMU spice blend. 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!
What should be prepared from my kitchen to make Coca-Cola’s Mexi 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 Coca-Cola’s Mexi Chicken & Corn Salsa have?
614 calories
How much fat content does Coca-Cola’s Mexi Chicken & Corn Salsa have?
grams
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