BBQ Chicken Charred Corn Rice Bowl
with Broccoli, Soured Cream and Smashed Avocado
Made with herbs and spices such as ground cumin, paprika, chilli flakes and thyme, the Central American style spice mix here gives a delicious depth and warmth to the chicken, pairing perfectly with the smokiness of the BBQ sauce. Finished with charred corn, smashed avocado and cooling soured cream, this bowl is beautifully balanced in flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
200 grams
Broccoli Florets
10 grams
Chicken Stock Paste
48 grams
BBQ Sauce
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
1 pot(s)
Smashed Avocado
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 and 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 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.
While the chicken fries, bring a large saucepan of water with 0.5 tsp salt to the boil for the broccoli. Halve any large broccoli florets.
When the water is boiling, add the broccoli and cook until just tender, 3-5 mins.
Once cooked, drain the broccoli in a colander. Leave to steam for 2 mins, uncovered, then return to the pan. Drizzle with a little oil and season with salt and pepper.
Meanwhile, stir the chicken stock paste and water for the sauce (see pantry for amount) into the chicken. 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.
Make kid friendly: If you’d prefer to serve the sweetcorn on the side, separate a portion of rice for whoever wants it plain and stir some of the sweetcorn through the remainder. Serve the remaining sweetcorn on the side.
Build your own! Bring everything to the table and everyone can add the toppings they like best.
Top the rice with the BBQ chicken.
Finish with a dollop of soured cream and smashed avocado.
Serve the broccoli florets alongside.
Enjoy!
