Southern Chicken with Smoked Jalapeño Crème

Southern Chicken with Smoked Jalapeño Crème

Ready in 20 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, March 24, 2019.



  • 1 pack smoky chicken thighs


  • 1 pack frozen corn
  • 2 packs brown rice
  • 2 tomatoes, diced
  • 1 pack baby silverbeet
  • Juice of 1 lemon

To Serve

  • Smoked jalapeño crème
  • Spicy pepitas

From the Pantry

  • Oil
  • Salt & Pepper


  1. Cook chicken Toss chicken with a drizzle of oil on a lined oven tray and season. Lay out flat and bake (on middle-upper oven rack) for 10 minutes. Turn chicken over, increase oven to high grill and grill for 5 more minutes, or until chicken is cooked through. Roughly chop chicken (or leave whole).
  2. Meanwhile, cook corn and rice Heat a drizzle of oil in a large 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