Mexican Chicken with Sweet Potato Mash
with corn salsa and jalapeno mayo
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Chicken thigh strips
150 g
Sweet potato
100 g
Potatoes
½ piece
Bell pepper
½ piece
Onion
70 g
Corn
½ piece
Tomato
1.5 teaspoon
Ground paprika
½ sachet(s)
Sweet chili sauce
¼ piece
Jalapeño
½ piece
Lime
5 g
Fresh coriander
(May be present Celery)
Not included in your delivery
½ tablespoon
Olive oil
2 tablespoon
[Plant-based] mayonnaise
½ tablespoon
[Plant-based] butter
½ teaspoon
Mustard
[Plant-based] milk
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel or thoroughly wash both the potatoes and the sweet potato and then cut into rough pieces.
- Transfer both to a pot or saucepan and submerge with water, then boil for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
- Meanwhile, cut the bell pepper into thin strips. Slice half of the onion into half rings (see Tip).
Tip: The other half of the onion you are using in the salsa. Slice the whole onion here if you don’t like raw onion and fry along in the next step.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the bell pepper, onion and chicken with the ground paprika for 5 - 7 minutes, or until done. Season with salt and pepper.
- In the meantime, finely dice the rest of the onion. Dice the tomato. Drain the corn.
- In a bowl, mix the tomato and corn, and drizzle with extra virgin olive oil to taste. Season with salt and pepper.
- Quarter the lime. Roughly chop the coriander. Deseed and chop the jalapeño.
Did you know... tinned vegetables such as corn also contribute to your vegetable intake. Corn is a good source of magnesium, which plays an important role in muscle and bone health.
- For the children, in a small bowl, mix the sweet chili sauce with half of the mayonnaise and the water 0.5 tbsp water per person.
- For the parents, with an immersion blender, mix the jalapeño, the juice of 1 lime wedge per person, the rest of the mayonnaise, half fo the coriander and 0.5 tbsp water per person into a sauce. Season with salt and pepper.
- Mash the potatoes with a knob of butter and a splash of milk or the cooking liquid as preferred. Stir in the mustard and season to taste with salt and pepper.
- Divide the potato mash and fried vegetables with chicken over the plates.
- For the kids: serve some of the corn-tomato salsa and the sweet chili mayo sauce alongside.
- For the parents: mix the raw onion and the juice of 1 lime wedge per person with the rest of the corn-tomato salsa and serve alongside. Drizzle over the jalapeño sauce, garnish with the rest of the coriander and serve with the rest of the lime wedges.