Southern Chicken with Smoked Jalapeño Crème

Southern Chicken with Smoked Jalapeño Crème

Ready in 20 minutes Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, March 24, 2019.



  • 1 pack smoky chicken thighs


  • ½ pack frozen corn
  • 1 pack brown rice
  • 1 tomato, diced
  • 1 pack baby silverbeet, roughly chopped
  • Juice of 1 lemon

To Serve

  • Smoked jalapeño crème
  • Spicy pepitas

From the Pantry

  • Oil
  • Salt & Pepper


  1. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Season chicken and cook for about 5 minutes each side or until chicken is cooked through. Remove from pan and cover to rest. Slice chicken.
  2. Meanwhile, cook corn and rice Heat a drizzle of oil in a fry-pan on high heat. Stir-fry corn for 2 minutes. Squeeze rice in pack to separate grains. Reduce heat to medium, add a drizzle more oil and rice to pan and cook for 1-2 more minutes, stirring regularly, until hot through.
  3. Prep tomato & silverbeet & finish rice Toss tomato and silverbeet with rice in pan. Toss through lemon juice and season. Stir through any chicken resting juices, if desired.
  4. Serve, rice with chicken. Drizzle over smoked jalapeño crème and garnish with pepitas.