BBQ Chicken Charred Corn Rice Bowl
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BBQ Chicken Charred Corn Rice Bowl

with Soured Cream

Family Friendly

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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

150 grams

Basmati Rice

160 grams


1 unit(s)


2 unit(s)

Garlic Clove

240 grams

Diced 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



Nutritional information

Energy (kJ)3040 kJ
Energy (kcal)726 kcal
Fat20.4 g
of which saturates10.6 g
Carbohydrate93.1 g
of which sugars16.9 g
Protein44.3 g
Salt2.51 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Medium Bowl
Large Frying Pan
Chopping Board
Garlic Press



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.