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Chicken & Street Corn Tacos

with Chicken Bone Broth Concentrate
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
40 mins
Chicken & Street Corn Tacos

In our opinion, rice should be enjoyed freely in whatever dish you please, especially when it’s as delicious as the Mexican fried rice we’ve included in this recipe. No longer exclusively enjoyed in Burritos, we’ve added rice to smokey and flavourful chicken and street corn to create a taco bursting with flavour and texture.

Main Meals
Mexican inspired
Pantry Items
View in metric
  • 1.1 lbs chicken thigh
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp chili powder
  • 4 tsp smoked paprika
  • 2 tbsp olive oil
  • 2 ears of corn
  • 1 tbsp pickled jalapenos, sliced
  • 2 tbsp Chicken Bone Broth Concentrate Natural
  • 1/2 small red onion, diced
  • 1/4 cup coriander leaves, chopped
  • 1 lime, cut into wedges
  • 1 green capsicum, diced
  • 1 red capsicum, diced
  • 2 tsp Himalayan crystal salt
  • 2 tsp Coconut sugar
  • 1 1/2 cups rice
  • packet of 10 Blue Corn Tortillas

1. Bring the spices and salt together in a bowl.

2. Cook your rice according to packet instructions, fluff with a fork and leave uncovered for 5 minutes to allow steam to escape.

3. To char the corn, toast over a gas flame or shave kernels into a dry frypan and toast on a medium heat until charred.

4. In a pan, fry together rice, onion, capsicum, picked jalapenos, Chicken Bone Broth Concentrate, and half the spice mixture, in olive oil until cooked through and crispy.

5. Then fry the chicken with the remaining half of the spice mixture, in olive oil until cooked through and crispy. 

6. Heat tortillas according to packet instructions.

7. Serve all together and garnish with lime wedges and coriander.