Central American Style Chicken Rice Bowl
with Baby Gem Salad, Tomato Salsa and Chipotle Mayo
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.
(Contains Egg, Mustard)
Baby Gem Lettuce
Central American Style Spice Mix
Not included in your delivery
Water for the Rice
Water for the Mayo
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, cut the tomato into 2cm chunks.
Zest and halve the lime. Roughly chop the coriander (stalks and all).
In a medium bowl, add the tomato, half the coriander, half the lime juice, a drizzle of oil and pinch of salt and pepper. Toss to combine, then set aside.
In a small bowl, combine the mayo, chipotle paste (add less if you'd prefer things milder), honey and water for the mayo (see pantry for both amounts). Set aside.
Trim the baby gem, halve lengthways, then thinly slice.
In a medium bowl, add the baby gem, a squeeze of lime juice and drizzle of oil. Season with salt and pepper, toss to combine, then set aside.
Peel and grate the garlic (or use a garlic press).
In another medium bowl, add the chicken thighs, Central American spice mix, garlic, a drizzle of oil and pinch of salt and pepper. Rub to coat.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken thighs flat in the pan. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Cut the chicken widthways into 2cm slices.
Fluff up the rice with a fork, stir through the lime zest and remaining coriander, then share between your bowls.
Top with the baby gem salad, chicken and tomato salsa. Drizzle over the chipotle mayo to finish.