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I loved the look of this dish
HOW IT COMES: It comes in a cardboard box with ice packs, all the dry products come in a paper bag.
INGREDIENTS:
20g chipotle paste
1 spring onion
1 lime
2 sweetcorn cobettes
2 British chicken breast portions
1/2 tsp cayenne pepper
1 tsp ground cumin
1 tsp smoked paprika
130g white long grain rice
30g feta
30ml mayonnaise
1 garlic clove
20g coriander
NUTRITION:
Calories per serving: 603 kcal
Info per 100g
Energy - 2542 kJ
Calories - 603 kcal
Fat - 20.1g
Of which saturates - 5.5g
Carbohydrates - 65.1g
Of which sugars - 3.9g
Protein - 40.7g
Salt - 0.86g
INSTRUCTIONS:
STEP 1: Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air. Add the sweetcorn cobettes to a large piece of tin foil and top with a large knob of butter. Scrunch the foil around the corn until tightly sealed and add to a baking tray. Put the tray in the oven for 20-25 min or until the corn is tender.
STEP 2: Add the chicken breast portions to a bowl with the chipotle paste, half the cayenne pepper (can't handle the heat? Go easy!), ground cumin, smoked paprika, 1 tbsp olive oil and a generous pinch of salt and pepper – this is your marinated chicken. Give everything a good mix up, then set aside.
STEP 3: Whilst the chicken is marinating, chop the coriander roughly, including the stalks, then peel and chop the garlic roughly. Add the chopped coriander and garlic to a food processor with a pinch of salt and 50ml cold water. Blitz until you're left with a green liquid – this is your coriander paste. Tip: No food processor? Chop everything up as finely as you can and mix it together!
STEP 4: Heat a pot with a lid with a knob of butter over a medium heat. Once melted, add the white long grain rice with a generous pinch of salt and cook for 1-2 min or until toasted. Tip: Watch it like a hawk to make sure it doesn't burn!
STEP 5: Once toasted, add the coriander paste with 225ml cold water to the rice and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving – this is your green rice.
STEP 6: Whilst the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat. Once hot, add the marinated chicken and cook for 8-9 min on each side or until cooked through and slightly charred (no pink meat!) – this is your chipotle chicken.
STEP 7: Whilst the chicken is cooking, trim, then slice the spring onion finely. Once the corn is tender, spread the mayo around each cobette with the back of a spoon. Crumble the feta over the corn and add a pinch of the remaining cayenne pepper (not a fan of spice? Just add a little!) – this is your elote corn. Cut the lime into wedges. Serve the chipotle chicken with the green rice and elote corn to the side. Squeeze the juice of a lime wedge over the green rice. Garnish with the sliced spring onion and a lime wedge. Enjoy!
I really liked this dish to the point where as this has been published I have bought all of the ingredients to make it again except I am using chicken thighs. I am even considering making just the rice for another dish I have in mind. Loved it.
Purchased from: Gousto
Star Rating: 5/5
Date Tried: Wednesday 26th April 2023
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get 65% off of your first box and 30% off your first month, so you are aware I will be credited £20 towards my next box when somebody uses my code. CODE: ALICI42903718
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