Blackened Chipotle Chili Chicken with Zucchini Rice Pilaf & Corn Tomato Salsa
  • Prep time: 30 minutes
  • Calories: 700
The time-tested technique of “blackening” is a guaranteed method for making things delicious. In this fresh and simple dish, you will blacken chicken: coating it in a mild chili powder and searing it in a hot pan. This allows the spice to char slightly, releasing a burst of its flavour and creating a signature, flavourful crust.
Ingredients
  • 2 of Chicken Breast
  • 12 Cup of Basmati Rice
  • 100 g of Grape Tomatoes
  • 2 of Spring Onion
  • 3 of Garlic Clove
  • 1 of Sweet Corn Cob
  • 1 of Zucchini
  • 1 Small Bunch of Flatleaf Parsley
  • 2 Tsp of Chipotle Chili Powder
Recipe

Prepare Ingredients:

Quarter tomatoes. Cut off and discard roots of spring onion. Thinly slice, separating the white bottoms and green tops. Peel and mince garlic. Remove and discard husks and silks of the corn, cut the kernels; discard the cob. Roughly chop the parsley leaves. Medium dice the zucchini.

Make Rice Pilaf:

In a pot, heat oil on medium-high. Add zucchini; season with salt and pepper. Cook 1-3 mins or until softened. Add half the garlic, cook 30 secs - 1 min or until fragrant. Add rice and 1 cup of water. Once boiling, cover and reduce heat to low. Simmer about 15 minutes or until water is absorbed and rice is cooked through. Fluff finished rice with a fork.

Cook Chicken:

Pat chicken dry with paper towel. Season with salt and pepper and a large pinch of the chipotle chili powder. In a frypan, heat oil on medium-high until hot. Add chicken. Cook, loosely covering pan with foil, 3-4 minutes per side or until blackened and cooked through. Remove chicken, cover with foil and set aside. Leave any browned bits in the pan.

Start Corn Salad:

Heat the same frypan on medium-high until hot. Add the corn. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the white bottoms of the spring onion and remaining garlic. Cook 30 seconds - 1 minute, or until softened and fragrant. Add the tomatoes. Cook, stirring occasionally, 1-2 minutes, or until softened. Remove from heat.

Finish Corn Salad:

Off the heat, add half the parsley and half the green tops of the spring onion to the corn salad. Stir until well combined and season with salt and pepper to taste.

You Plate It:

Slice each chicken breast crosswise. Add any juices from the cooked chicken to the salad for extra flavour. Divide the rice, corn salad and chicken between plates. Garnish with the remaining chipotle chili powder, remaining parsley and green tops of the spring onion. Enjoy!