Blackened Chipotle Chilli Chicken with Zucchini Rice Pilaf & Tomato Corn 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 blacken chicken; coating it in a mild chilli 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.
  • 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 chilli Powder

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 off the kernels and 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 minutes or until softened. Add 12 the garlic, cook 30-60 secs or until fragrant. Add rice and 1 cup of water. Once boiling, cover and reduce heat to low. Simmer for about 15 minutes or until water is absorbed and rice is cooked through. Fluff rice with a fork.

Cook Chicken:

Season the chicken with salt and pepper, coat with a large pinch of chipotle chilli 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 the foil and set aside. Leave any browned bits in the pan.

Start Corn Salsa:

Heat the same frypan on medium-high until hot. Add the corn kernels. Cook, stirring occasionally, for 1-2 minutes or until slightly softened. Add the whites of the spring onion and remaining garlic. Cook 30-60 seconds or until softened and fragrant. Add the tomatoes. Cook, stirring occasionally, 1-2 minutes or until softened. Remove from heat.

Finish Corn Salsa:

Off the heat, add 12 the parsley and 12 the green tops of the spring onion to the corn salsa. 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 salsa for extra flavour. Divide the rice, corn salsa and chicken between plates. Garnish with the remaining chipotle chilli powder, parsley and green tops of the spring onion. Enjoy!