BBQ Chicken Charred Corn Rice Bowl
with Soured Cream
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
160 grams
Sweetcorn
1 unit(s)
Onion
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
1 sachet(s)
Central American Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
48 grams
BBQ Sauce
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once charred, transfer to a bowl and set aside.
While the corn chars, halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Return the (now empty) frying pan to medium-high heat with a drizzle of oil.
Once hot, add the chicken and onion to the pan. Season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Add the Central American style spice mix, tomato puree and garlic. Stir-fry until fragrant, 1 min.
Stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened, 3-4 mins.
Once thickened, stir through the BBQ sauce and butter (see pantry for amount) until melted, 1 min. Add a splash of water if you feel it needs it, then remove from the heat.
Taste and season with salt and pepper if needed.
When everything's ready, fluff up the rice with a fork and stir through the charred corn, then share between your serving bowls.
Top with the BBQ chicken.
Finish with a dollop of soured cream.
Enjoy!
