Crispy BBQ Chicken Bowl
with corn rice, tomato salad and BBQ mayo
Ingredients
- Chicken Thighs
- Panko Breadcrumbs
- Mayonnaise
- BBQ Sauce
- Spice Mix (allergen: sulphites)
- Basmati Rice
- Corn niblets
- Tomato(es)
- Romaine Lettuce Heart(s)
- Chicken Broth Cube(s)
Necessary elements
pot, pan, tongs, bowls, strainer
1. Cut the tomato into small cubes. Chop the lettuce. Cut the chicken thighs in 2. Drain and rinse the corn. Rinse the rice.
2. Put the panko and spices in a bowl. Add salt and pepper. Put 2 2P | 3 3P tbsp. of mayonnaise in another bowl with 3 2P | 4 3P tbsp. of water. Mix. Dip the chicken in the mayonnaise and cover with a thin layer then dip in the panko to coat.
3. Heat a generous drizzle of vegetable oil in a skillet over medium-high heat. When the oil is hot, add the chicken and cook 3-4 minutes on one side until browned. Reduce the heat to low, flip the chicken and cook for 7-9 minutes until the center is cooked through and the panko is browned and crispy.
4. Heat a drizzle of oil in a pan over medium-high heat. Cook the corn 2-3 minutes. Add the rice and mix. Add the broth cube and 1.5 2P | 2 3P cups of water and bring to a boil. Cover and cook 10-12 minutes over low heat until the rice is tender. Adjust seasoning to taste.
5. In a bowl, mix the lettuce with the tomatoes, a drizzle of olive oil, salt and pepper. Add a dash of vinegar if desired. In another bowl, mix the remaining mayonnaise with the BBQ sauce.
6. Serve the rice in a bowl and garnish with the salad, chicken pieces and BBQ mayonnaise. Bon appétit!