Mexican Fattah Fest
Spiced red rice layered with paprika chicken, fresh Pico de Gallo, and a creamy Zest Fest yogurt finish.
Ingredients
Instructions
Cook Chicken: Heat 1 tbsp olive oil in a pan over medium-high heat. Add chicken and season with paprika, cumin, and Brisca Herb 'n' Salt to taste. Cook until browned and fully cooked through. Set aside.
Cook Rice: Rinse jasmine rice. Combine with water in a pot, bring to a boil, then reduce heat, cover, and cook 12–15 minutes until tender.
Color Rice: Heat remaining 1 tbsp olive oil in a wide pan. Add a pinch of paprika and cumin and stir briefly in the oil. Add cooked rice and toss until evenly coated and lightly red in color. Adjust seasoning with Brisca Herb 'n' Salt.
Toast Tortilla Strips: Toss tortilla strips with olive oil and bake at 200°C until golden and crisp. Set aside.
Prepare Pico de Gallo: In a bowl, combine diced tomato, red onion, and chopped cilantro.
Blend Yogurt Mixture: Mash avocado until smooth. Add Greek yogurt, chopped cilantro, Brisca Herb 'n' Salt to taste, and plenty of Brisca Zest Fest. Mix until creamy and balanced.
Layer: Spread red rice in a serving dish. Top with cooked chicken, then corn and red kidney beans. Spoon over the Pico de Gallo.
Sauce Moment: Add generous spoonfuls of the avocado yogurt Zest Fest mixture over the top. Sprinkle with minced cilantro and finish with toasted tortilla strips just before serving.
Made with:Zest Fest, Herb 'n' Salt
Shop This Recipe
Select ingredients to add to your cart
Zest Fest
LE 350.00
Herb 'n' Salt
LE 150.00