Mexican-Style Chicken Q3
with Coconutty Rice and Tomato Salsa
- Milk
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).
Ingredients
1 unit(s)
Bell Pepper
1 sachet(s)
Chicken Stock Powder
150 grams
Basmati Rice
1 pot(s)
Mexican Style Spice Mix
2 unit(s)
Medium Tomato
4 unit(s)
British Chicken Thighs
1 unit(s)
Lime
1 unit(s)
Carrot
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
25 grams
Desiccated Coconut
1 bunch(es)
Coriander
Not included in your delivery
1 tbsp
Olive Oil
300 milliliter(s)
Water
Instructions
Put the chicken thighs in a mixing bowl with the yoghurt, fajita seasoning and a pinch of salt. Stir well, 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 them later.
Halve, then remove the core from the pepper and cut into thin slices. Peel the carrot and remove the top and bottom, then grate on the coarse grater. Roughly chop the coriander (stalks and all). Zest the lime, then cut it in half. Heat a large saucepan on medium heat and add the desiccated coconut. Stir and toast until golden, 2-3 mins, then remove the coconut from the pan.
Put your saucepan 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 (see ingredients for amount) and the stock powder. 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 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 (see ingredients for amount). 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! IMPORTANT: 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 remaining 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). Top with the tomato salsa. Enjoy!
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