Try this for a speedy family meal. Our Portuguese-style chicken is served with spiced rice and drizzled with a herby yoghurt dressing for added flavour.
Serves44
Cook time20 mins20 minutes
Prep time5 mins5 minutes
Ingredients
12 Coles RSPCA Approved Australian Chicken Tenderloins
1 tbs ground cumin
1 tbs mustard powder
2 tbs sambal oelek
1 tbs olive oil
2 garlic cloves, crushed
420g can corn kernels, rinsed, drained
100g chargrilled red peppers (capsicum), chopped
250g pkt microwavable brown & wild rice
2/3 cup (190g) Greek-style yoghurt
2 tbs finely chopped mint
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Method
Step 1
Combine the chicken, cumin, mustard powder, sambal oelek or chilli sauce, oil and half the garlic in a large bowl. Heat a large frying pan over medium-high heat. Cook the chicken, in 2 batches, for 3 mins each side or until cooked through. Transfer to a plate. Cover with foil to keep warm.
Step 2
Reduce heat to medium. Add the corn to the pan. Cook, stirring, for 3 mins or until golden. Add the capsicum and rice. Cook, stirring, for 2 mins or until heated through. Season. Transfer to a serving bowl.
Step 3
Whisk the yoghurt, mint and remaining garlic in a bowl. Season.
Step 4
Arrange chicken on a serving platter. Drizzle with the yoghurt mixture. Serve with the rice mixture.
Serve with: olive oil, mint sprigs and lime wedges
Recipe tip
COOK. STORE. SAVE. Ingredient tips: Sambal oelek can be swapped for chilli sauce.
12 Coles RSPCA Approved Australian Chicken Tenderloins
1 tbs ground cumin
1 tbs mustard powder
2 tbs sambal oelek
1 tbs olive oil
2 garlic cloves, crushed
420g can corn kernels, rinsed, drained
100g chargrilled red peppers (capsicum), chopped
250g pkt microwavable brown & wild rice
2/3 cup (190g) Greek-style yoghurt
2 tbs finely chopped mint
Description
Try this for a speedy family meal. Our Portuguese-style chicken is served with spiced rice and drizzled with a herby yoghurt dressing for added flavour.
Method
Step 1
Combine the chicken, cumin, mustard powder, sambal oelek or chilli sauce, oil and half the garlic in a large bowl. Heat a large frying pan over medium-high heat. Cook the chicken, in 2 batches, for 3 mins each side or until cooked through. Transfer to a plate. Cover with foil to keep warm.
Step 2
Reduce heat to medium. Add the corn to the pan. Cook, stirring, for 3 mins or until golden. Add the capsicum and rice. Cook, stirring, for 2 mins or until heated through. Season. Transfer to a serving bowl.
Step 3
Whisk the yoghurt, mint and remaining garlic in a bowl. Season.
Step 4
Arrange chicken on a serving platter. Drizzle with the yoghurt mixture. Serve with the rice mixture.
Serve with: olive oil, mint sprigs and lime wedges
