Description
Crispy chicken, spicy rice, and fresh pico de gallo. A vibrant, flavorful weeknight meal.
Ingredients
Units
- 1 lbs (454 g) fillet strip pieces
- 1 cups (237 ml) Panko crumbs
- 1 teaspoon cumin
- 1 tbsp sesame seeds
- 1 egg
- 1/4 teaspoon salt
- 3 tbsp (44 ml) oil
- 1 small onion chopped
- 1/2 cups (118 ml) chopped green capsicum
- 1 clove garlic crushed
- 2 tbsp (30 ml) cumin
- 1 teaspoon dried oregano
- 2 teaspoons smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 chorizo sliced
- 1 cups (237 ml) rice
- 2 cups (473 ml) chicken stock
- 1/2 bunch chopped coriander
- 2 finely diced tomatoes
- 1 small diced spanish onion finely diced
- 1/4 cups (59 ml) lemon juice
- 1/4 cups (59 ml) chopped dill
- 1 chopped chilli or pickled jalapeno
- 1 ripe avocado
- 1/2 cups (118 ml) greek yoghurt
- 1/2 cups (118 ml) lemon juice
- salt
- Jalapeno chillis or red sliced chillies, cucumber, cherry tomatoes, sliced spanish onion, coriander and dill to serve
Instructions
- Cut the chicken fillets into strips or use tenderloin.
- Mix the Panko crumbs, sesame seeds, and cumin; spread onto a flat plate.
- Whisk an egg with 1/4 cup of water.
- Dip each chicken piece in the egg mixture, drain slightly, and roll in the crumbs.
- Place the breaded chicken on a plate.
- Use more crumb mixture as needed for thicker coverage.
- Heat a medium pot over low heat; add vegetable, corn, or rice oil.
- Add chopped onion, capsicum, spices, and garlic; cook until softened and chorizo begins to melt.
- Add rice and toss until warm.
- Add stock and chopped coriander (stems, leaves, and roots).
- Bring to a boil, cover, and reduce heat to the lowest setting.
- Simmer for at least 15 minutes without lifting the lid, until water is absorbed and rice is tender.
- Stir in salt, pepper, and extra coriander (if desired).
- If rice is not fully cooked, add 1/4 cup of hot stock or liquid, stir, and simmer for another 5–10 minutes.
- Combine diced Spanish onion, garlic, lemon juice, and a pinch of sea salt in a bowl; stir.
- Add tomato, chopped dill, and coriander; mix well.
- Add chili and salt to taste.
- Combine avocado, lemon juice, yogurt, and a pinch of salt in a blender; blend until smooth and creamy.
- Add cumin or smoked paprika and a couple of tablespoons of jalapeño pickle juice (optional).
Notes
- For extra crispy chicken, use a combination of panko and regular breadcrumbs.
- To make this meal ahead, prepare the rice and pico de gallo separately and store in airtight containers in the refrigerator. Reheat the rice gently before serving.
- If you don’t have chorizo, substitute with cooked and crumbled Italian sausage or bacon for a similar savory flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 5
- Protein: 35
- Cholesterol: 150