Quick Mexican Chicken

Crispy chicken, spicy rice and Pico de Gallo salsa. This salsa is basically a fresh tomato condiment that can include chillies, onions, herbs, cucumber, vinegar or lime juice.
By Tania Cusack

Quick Mexican Chicken

This recipe is based on my favourite Mexican flavours. Crispy chicken, spicy rice and Pico de Gallo salsa. This salsa is basically a fresh tomato condiment that can include chillies, onions, herbs, cucumber, vinegar or lime juice. I love to make it with lemon and coriander and lots of dill. Dill in this salsa really works so well.

Quick Mexican Chicken
 
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Crispy chicken, spicy rice and Pico de Gallo salsa. This salsa is basically a fresh tomato condiment that can include chillies, onions, herbs, cucumber, vinegar or lime juice.
Recipe Type: Main
Serves: 2
Ingredients
Chicken
  • 500gm fillet strip pieces
  • 1 cup of Panko crumbs( Japanese crisy bread crumbs- if unavaiable use plain crumbs)
  • 1 teaspoon of cumin
  • 1T sesame seeds
  • a ¼ teaspoon of salt
Rice
  • 3 Tablespoons oil
  • 1 small onion chopped
  • ½ cup chopped green capsicum
  • 1 clove garlic crushed
  • 2 Tablespoons cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons smoked paprika
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1 chorizo sliced
  • 1 cup of rice
  • 2 cups of chicken stock
  • ½ bunch of chopped coriander
Picco de gallo
  • 2 finely diced tomatoes
  • 1 small diced spanish onion finely diced
  • (garlic optional)
  • ¼ cup of lemon juice
  • ½ bunch of chopped coriander
  • ¼ cup chopped dill
  • 1 chopped chilli or pickled jalapeno (or how ever much you like)
Avocado Puree
  • 1 ripe avocado
  • ½ cup greek yoghurt
  • ½ cup lemon juice
  • salt
  • Jalapeno chillis or red sliced chillies, cucumber, cherry tomatoes, sliced spanish onion, coriander and dill to serve
Instructions
  1. Cut the chicken fillets into strips (or use tenderloin).Mix the Panko crumbs, sesame and cumin together and spread onto a flat plate. Mix the egg with a ¼ cup of water and mix well to combine. Dip each piece of chicken into the egg,drain a little then roll in crumbs.Lay on a plate and continue. Use more crumb mixture if you have more meat or would like a thicker coverage.
  2. Put a medium sized pot onto a low heat and add some (vegetable, corn or rice) oil. Add the chopped onion, capsicum, spices and garlic sweat till soft and the chorizo has started to melt. Add the rice to the pot and toss till warm then add the stock and chopped coriander (stems, leaves and roots). Bring up to the boil put a lid on and turn down till the flame is just visible (or as low as possible). Leave for at least 15 minutes without lifting the lid. The water should be absorbed and the rice tender. Stir in salt and pepper and a little extra coriander if you like ( if the rice is not soft enough (fully cooked) add a little hot stock or liquid, (1/4 cup) stir in and leave over the heat for another 5-10 minutes.
  3. Put the diced Spanish onion (garlic) into a bowl with the lemon juice and a good pinch of sea salt. Stir around . Add the tomato, chopped dill and coriander and mix well. Add chilli and salt to taste.
  4. Put the avocado,lemon juice, yoghurt and a pinch of salt into a blender and blitz till smooth and creamy. This is nice with a little cumin or smoked paprika and a couple of Tablespoons of Jalepeno pickle juice.
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