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Spicy chicken with tomato salsa on wild rice
Spicy chicken with tomato salsa on wild rice
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 200g (1 cup) wild rice blend
  • 200g (1 punnet) grape tomatoes, halved lengthways
  • 1/2 red onion, chopped
  • 20.00 ml chopped fresh coriander
  • 5.00 gm caster sugar
  • 45.50 gm olive oil
  • Salt & freshly ground black pepper
  • 2 corn cobs, husks and silk removed
  • 5.00 gm sweet paprika
  • 3.75 gm ground cumin
  • 650g (about 12) chicken tenderloins
  • Coriander leaves, extra, to serve
Instructions:
  • Prepare perfectly fluffy rice by gently simmering it in a generously sized saucepan of boiling water, following the packet instructions for the absorption method, until it reaches desired tenderness.
  • In a bowl, mix together tomatoes, onion, coriander, and sugar. Drizzle in 2 tablespoons of oil, season with salt and pepper, and thoroughly combine. Chill in the fridge until ready to serve.
  • Preheat the grill on high. Brush the corn with a little more oil and grill, turning every 2-3 minutes, for 10-12 minutes until charred. Set aside to cool. On a plate, combine paprika, cumin, and 1/2 teaspoon of salt. Press the chicken into the spice mixture evenly. Grill the chicken for 2-3 minutes on each side or until cooked through. Slice the chicken in half.
  • Carefully slice off the kernels from the corn cobs using a knife, then add them along with any remaining oil to the rice. Fluff the rice with a fork to mix everything together thoroughly. Season with salt and pepper to taste.
  • Spoon fluffy rice onto plates, layer with juicy chicken, zesty tomato salsa, and garnish with fresh coriander leaves.

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