Mexican-Style Pulled Chicken With Fiery Feta Corn
This Mexican-inspired dish combines smoky pulled chicken breast with fluffy coriander rice, and a side of fiery feta-topped corn on the cob. To add some zing, finish with lime mayo to serve.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air
Add your sweetcorn cobettes to a large piece of tin foil and top with a large knob of butter
Scrunch the foil around the corn until tightly sealed and add to a baking tray, then put the tray in the oven for 20-25 min or until the corn is tender
While the corn is in the oven, rinse your white long grain rice until the water runs clear, then add it to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and set aside (lid on) to steam until serving
Meanwhile, chop your coriander finely, including the stalks
Combine your mayo with the juice of half your lime[s] – this is your lime mayo
Cut the remaining lime into 1 wedge per person
Crumble your feta
Set everything aside for serving
Add your ground cumin, ground smoked paprika, ground coriander and half your chilli flakes (can't handle the heat? Go easy!) to a plate with a generous pinch of salt and pepper and give everything a good mix up
Add your chicken breast portion[s] to the plate and turn them several times until fully coated in all the spices – this is your coated chicken
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat heat
Once hot, add the coated chicken to the pan and cook for 3 min on each side
Add your tomato paste with 100ml [150ml] [200ml] cold water, give everything a good mix up and cook, covered, for 12-15 min or until the chicken is cooked through (no pink meat!)
Once the chicken is cooked, transfer it to a board and shred it apart using two forks – this technique is known as 'pulling'
Return the pulled chicken to the pan with the sauce and stir it all together – this is your Mexican-style pulled chicken
Stir most of the chopped coriander (save the rest for garnish!) through the cooked rice – this is your coriander rice
Carefully remove the sweetcorn cobettes from the tin foil and cut them in half
Serve the Mexican-style pulled chicken over the coriander rice with the halved sweetcorn cobettes to the side
Top the cobettes with the crumbled feta, remaining chilli flakes (not a fan of spice? Just add a little!) and remaining coriander – this is your fiery feta corn
Drizzle the lime mayo all over and garnish with a lime wedge
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, milk, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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