Southern Chicken with Smoked Jalapeno Crème

Southern Chicken with Smoked Jalapeno Crème

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, July 14, 2019.
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Ingredients

Chicken

  • 1 pack smoky chicken thighs

Rice

  • 1/2 pack frozen corn
  • 1 pack brown rice
  • 1 pack rice spices
  • 1 tomato, diced
  • 1/2 pack baby spinach, roughly chopped
  • Juice of 1 lemon

To Serve

  • 1 pack smoked jalapeño crème
  • 1 pack salsa roja
  • 1 pack spicy pepitas

Steps

  1. Cook chicken Heat a drizzle of oil in a medium fry-pan on medium-high heat. Season chicken and cook for about 5 minutes each side or until chicken is cooked through. Remove from pan and cover to rest. Roughly chop chicken (or leave whole).
  2. Meanwhile, cook corn & rice Heat a drizzle of oil in a fry-pan on high heat. Stir-fry corn for 2 minutes. Squeeze rice in pack to separate grains. Reduce heat to medium, add a drizzle more oil and add rice to pan, along with rice spices and cook for about 2 more minutes, stirring regularly, until hot through and fragrant.
  3. Prep tomato & spinach & finish rice Toss tomato and spinach with rice in pan. Toss through lemon juice and season. Stir through any chicken resting juices.
  4. Serve rice with chicken. Top with jalapeño crème, salsa roja and pepitas.

Nutritional Information

Energy 2764 kj
661 kcal
Protein 35.7g
Carbohydrate 56.2g
Fat 31.2g