Spicy and smoky shredded chicken is a Mexico City street food staple. Here, we've paired our version with fragrant coriander rice, a refreshing corn salsa and a cooling lime mayo to make a flavour-packed plateful that will feel like a real fiesta to eat! (Gluten and dairy-free, suitable for coeliacs).
Prep Time
20 min
Cuisine
Mexican
Use within
4-5 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Add the basmati rice and 300ml [600ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving, then boil a kettle
2
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of olive oil over a medium-high heat
Once hot, add the chicken breast[s]and sprinkle them with the ground cumin, groundcoriander and a pinch of salt
Cook for 3-4 min on each side or until they've browned
3
Once browned, add the chipotle paste and tomato paste and cook for 30 sec
Add 150ml [300ml]boiled water and cook, covered, for 10-15 min or until the chicken is cooked through (no pink meat!)
4
Meanwhile, dice the tomato[es]
Cut the red chilli[es] in half lengthways, deseed and chop finely
Chop the coriander (including the stalks)
Trim and chop the spring onion[s] finely
Cut the lime[s] in half
5
Combine 1/2 [1] can of sweetcorn, the dicedtomatoes, 3/4 of the chopped chilli (Can't handle the heat? Go easy!), chopped spring onion and 1/2 of the chopped coriander in a bowl
Squeeze over the juice of 1/2 [1]lime and 1 tbsp [2 tbsp]olive oil
Season with salt and pepper –this is your corn salsa
6
Combine the mayonnaise, the juice of the remaining 1/2 [1]lime and a drizzle of olive oil – this is your lime mayo
7
Once the chicken is cooked through, shred it with two forks, tearing the meat up – this is known as 'pulling'
Season with a pinch of salt
Stir the remaining chopped coriander into the rice – this is your coriander rice
8
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