John I really enjoy Mexican inspired dishes using some of the wonderful ideas and flavours that come from Mexican cooking. This dish is easy to make, has really tasty ingredients and produces a very hearty and satisfying blend of flavours to create a really great dinner for the family or a casual gathering with friends over.
The chicken is spiced with smoked paprika & cumin before being cooked on the BBQ. Served with a Mexican rice & kidney bean blend and topped with a salsa of charred corn, red onion, tomato and avocado. A fantastic Mexican inspired mix of flavours.
This meal can be prepared and made in around 30 minutes, so is a quick and easy option to try any time.
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 6 Chicken Fillets use thigh fillets cut into bite size pieces
- 3 tsp Smoked Paprika
- 2 tsp Ground Cumin
- 250 g Microwave Mexican Rice 1 packet
- 400 g Red Kidney Beans 1 can drained
- 1/4 cup Coriander Leaves roughly chopped
Salsa
- 420 g Corn Kernels 1 can drained
- 1 Red Onion diced
- 1 large Tomato diced
- 1 Avocado diced
- 1 lime juice from 1 lime
Ingredients
Salsa
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Instructions
- In a large bowl, add chicken, smoked paprika & cumin, Toss to coat the chicken pieces.
- Thread the chicken pieces onto skewers, then set aside
- On a BBQ hotplate, on high heat, add corn kernels and cook until the kernels start to char (around 5-6 minutes). Remove from heat and set aside
- Reduce heat and using BBQ grill plate, cook chicken skewers until browned and cooked through. Remove from BBQ, set aside and keep warm.
- Heat Mexican rice in microwave per packet instructions. Remove from packet and transfer to a bowl.
- Add kidney beans & coriander to rice in the bowl and stir to mix through.
Salsa
- In a separate bowl, add charred corn kernels, red onion, tomato, avocado and lime juice. Toss to mix through.
- To serve, on a plate add chicken skewers with Mexican rice and top with salsa.
