MEXICAN CHICKEN ON TOMATO RICE WITH BUTTERED CORN AND GUACAMOLE CREAM

MEXICAN CHICKEN ON TOMATO RICE WITH BUTTERED CORN AND GUACAMOLE CREAM

An excellent dish to serve for dinner. It looks like a lengthy process but it's not. Chicken breasts can be served with fresh salad also instead of rice and corn.

Serves 4

Time: 1 hour

For the chicken breasts

4 chicken breasts

3 tbs taco seasoning

1 tbs lemon juice

Salt & pepper

1 tbs olive oil

For the rice

3  tomatoes peeled 

1 small onion chopped

1  teaspoons kosher salt

1/2 tsp  cumin powder

2 tbs oil

1 cup rice

1 cup water

1 -2 jalapenos chopped

2  garlic cloves minced

1 tbs  chopped coriander

1 tbs lime juice and  some lime wedges to serve

For the corn

4 sweet corns

2 tbs butter

1 tbs finely chopped coriander

1 garlic minced

For guacamole 

1 big avocado

1 tbs lime juice

Salt & pepper

Method

First, marinate the chicken with the taco seasoning, lemon juice, olive oil and salt and pepper. Keep it aside for 10 minutes.

In the meantime, heat little oil in the pan. Add the garlic and rice and saute it till its evenly coated. As the rice is being cooked. In a blender, blend the tomatoes, jalapenos, onions and coriander with water. Pour this in the rice. Season it. Cover and cook till the rice is cooked through.

To prepare the chicken, preheat the oven at 200'C, then heat the pan and brown the chicken on both the sides for 3 minutes and then tip it in the oven for 5 to 8 minutes. 

To prepare the corn, brush the corn with butter and coriander mix and grill it in the oven till charred or if you are using the charcoals, then you can cook the chicken breasts and corn on it. 

For the guacamole, spoon the avocado in a blender with salt, pepper and lemon juice. Blend it until smooth.

Serve the chicken breasts on tomato rice garnished with coriander, corn, guacamole cream and some lime wedges on the side.