Mexican Chicken With Corn & Salsa Rice
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Mexican Chicken With Corn & Salsa Rice
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 6 Chicken Filletsuse thigh fillets cut into bite size pieces
- 3tsp Smoked Paprika
- 2tsp Ground Cumin
- 250g Microwave Mexican Rice1 packet
- 400g Red Kidney Beans1 can drained
- 1/4cup Coriander Leavesroughly chopped
Salsa
- 420g Corn Kernels1 can drained
- 1 Red Oniondiced
- 1large Tomatodiced
- 1 Avocadodiced
- 1 limejuice from 1 lime
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.