Main

Brazilian Chicken

Tender and juicy chicken breasts coated in lightly spiced crisp coating is a great crowd pleaser. Served with a chunky salsa, it makes a dish with a kick!
  • 0:45 TIME
  • 10 portions

ingredients

950g chicken breasts 

1 medium egg, beaten 

100g MAGGI® Southern Fried Crunchy Bake 

500g long grain or basmati rice, uncooked 

200g frozen sweetcorn 

100g Fresh jalapeños

200g MAGGI® Coconut Milk Powder

300g chunky tomato salsa, to serve 

Fresh coriander, to finish

method

Prep: 10 minutes. Cook: 25-30 minutes.

  1. Preheat the oven to 200°C (fan 180°C). Line a baking tray with baking paper.
  2. Dip the chicken in the beaten egg to coat. Press firmly into the Crunchy Bake breadcrumb mix until all sides are well coated and place on the baking tray. Bake for 25-30 minutes. Ensure the chicken reaches a minimum core temperature of 75˚C.
  3. Place the rice in a pan and cover with 1 litre of cold water. Bring to the boil and reduce heat to low. Cover and cook for 8 minutes until almost tender.
  4. Add the sweetcorn and coconut milk powder and stir. Re-cover and cook for a further 5 minutes. Remove the rice from the heat and add the sliced jalapeños. Leave the rice to sit for 10 mins then fluff up with a fork.
  5. To serve, place the rice in a shallow bowl and top with the sliced chicken and salsa. Top with fresh coriander leaves.

CHEF’S TIP

The chicken can be coated up to 1 hour before cooking. Cover and chill until ready to cook.

NUTRITION INFORMATION

 

Typical Values

Per 100g

Per Serve (1/10th of Recipe)

Reference Intake

% RI*

Energy

710 kJ

169 kcal

2375 kJ

565 kcal

8400 kJ

2000 kcal

28%

Fat

5.8g

19.4g

70g

28%

of which: saturates

3.9g

13.1g

20g

66%

Carbohydrate

17.9g

59.8g

260g

23%

of which: sugars

1.6g

5.5g

90g

6%

Fibre

0.7g

2.5g

-

-

Protein

10.9g

36.5g

50g

73%

Salt

0.27g

0.92g

6g

15%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.