Crispy Mexican-Spiced Chicken


  • 12 ounces carrots
  • Mexican spice blend
  • 1/4 teaspoon Turmeric
  • 1 cup Basmati Rice
  • 1 tablespoon Chicken Stock Concentrate
  • 1/2 cup Panko Breadcrumbs
  • 10 ounces Chicken Breasts
  • 2 Tablespoons sour cream


  1. Preheat oven to 425 degrees. Wash and dry produce. Trim, peel and cut carrots on a diagonal into 1/2-inch-thick pieces. Toss carrots on one side of a baking sheet with a drizzle of oil, salt, pepper and a pinch of chili flakes. Roast on middle rack for 10 minutes.
  2. Heat 2 tablespoons butter in a small pot over medium-high heat. Add 1/2 teaspoon Mexican spice blend and Turmeric; cook, stirring, until fragrant, 30-60 seconds. Add rice, 3/4 cup water, stock concentrate and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
  3. Meanwhile, add 1 tablespoon butter to a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko. 1 teaspoon Mexican spice blend, and a pinch of salt and pepper until combined. Pat chicken dry with paper towels; season all over with Mexican spice blend, salt and pepper. Evenly spread tops of chicken with 1 tablespoon sour cream. Mound with panko mixture, pressing to adhere.
  4. Once carrots have roasted 10 minutes, carefully place chicken, coated sides up, on opposite side of sheet. Roast until chicken is browned and cooked through and carrots are tender, 12-15 minutes more.
  5. Place remaining sour cream in a small bowl. Stir in hot sauce to taste. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Divide carrots, chicken and rice between platges. Drizzle chicken with hot sauce crema.


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