Mexican-Style Chicken
with Coconutty Rice and Tomato Salsa
Fresh, colourful and bursting with flavour, our Mexican chicken recipe is about to become a weeknight favourite. Toasted desiccated coconut adds a beautiful nuttiness to the rice, whilst the Mexican-style yoghurt marinade makes the chicken super succulent and flavourful. A top tip from our chefs is to marinate your chicken for a couple of hours before cooking (for maximum flavour, marinate overnight in the fridge).
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 conflict 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.
4 unit(s)
Chicken Thigh
½ pot(s)
Greek Style Natural Yoghurt
(ContainsMilk)1 pot(s)
Mexican Spice
1 unit(s)
Red Pepper
1 unit(s)
Carrot
1 bunch(es)
Coriander
1 unit(s)
Lime
25 grams
Desiccated Coconut
150 grams
Basmati Rice
1 pot(s)
Chicken Stock Powder
2 unit(s)
Vine Tomatoes
Not included in your delivery
300 milliliter(s)
Water
1 tbsp
Olive Oil
Put the chicken thighs in a mixing bowl with the yoghurt, fajita seasoning and a pinch of salt. Stir well and then lay out flat in a single layer on a foil lined baking tray (smear any remaining marinade on top of the chicken). Keep to one side, we will grill it later.
Halve, then remove the core from the red pepper and cut into thin slices. Peel the carrot, remove the top and bottom and then grate. Roughly chop the coriander (stalks and all). Zest the lime then cut in half. Heat a frying pan on medium heat(no oil) and add the desiccated coconut. Stir and toast until golden, 2-3 mins, then remove the coconut from the pan.
Put your frying pan back over medium heat and add a drizzle of oil. Cook the pepper until softened, 5 mins, then add the rice. Pour in the water (amount specified in the ingredient list) and the chicken stock pot. Stir to dissolve, then cover with a lid (or foil). Lower the heat and cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.
Preheat your grill to high. Chop the vine tomato into 1cm chunks and pop into a bowl. Add the lime zest and half the lime juice, season with a pinch of salt. Add half the coriander and the olive oil (amount specified in the ingredient list). Taste and add more lime juice if you think it needs it - salsa done!
Grill the chicken thighs for 14-16 mins, turning halfway to make sure they cook evenly - you want the chicken to scorch slightly for extra flavour! TIP: The chicken is cooked when it is no longer pink in the middle.
When the rice is ready fluff it up with a fork then stir through the carrot, desiccated coconut and the rest of the coriander. Squeeze in a little lime juice. Serve the coconutty rice in deep bowls. Slice the chicken thighs into 2cm wide strips and pop on top of the rice (add any juices from your chicken tray as well). Finish with the salsa. Enjoy!