Sticky Glazed Mexican Chicken Thighs
with Chipotle Corn and Soured Cream
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.
Ingredients
3 unit(s)
British Chicken Thighs
1 sachet(s)
Mexican Style Spice Mix
150 grams
Basmati Rice
1 unit(s)
Garlic Clove
20 grams
Chipotle Paste
10 grams
Chicken Stock Paste
150 grams
Sweetcorn
50 grams
Red Pepper Chilli Jelly
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
10 grams
Butter for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Boil a full kettle.
c) Once the oven is hot, lay the chicken thighs flat onto a baking tray lined with greaseproof paper, drizzle with oil, season with salt and pepper and sprinkle over the Mexican-style spice. Rub the seasoning all over the chicken.
a) Roast on the middle shelf of your oven until browned and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
b) Meanwhile, pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
c) Add the rice and cook for 10-12 mins. Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Peel and grate the garlic (or use a garlic press).
b) Drain and rinse the corn in a sieve.
c) Heat a large frying pan on high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.
d) Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
a) Stir through the garlic and fry for 1 min.
b) Add the chipotle paste, chicken stock paste, and water for the sauce (see pantry for amount).
c) Cook until thickened slightly, 2-3 mins.
a) When there is five mins of cooking time left, remove the chicken from the oven and drizzle over the red pepper chilli jam to coat. Return for the remaining cooking time.
b) Add the butter (see pantry for amount) to the sauce and mix vigorously until melted.
c) When the chicken thighs have finished cooking, slice into thin strips.
a) Share your rice between your bowls.
b) Spoon your chipotle corn over the rice and then top with your sliced chicken thighs.
c) Finish with a dollop of soured cream.
Enjoy!
