Brazilian Chicken with a MAGGI Southern Fried Crunchy Bake served with long grain or basmati rice



Standard Supplier 28th August 2014


Standard Supplier

Brazilian Chicken with a MAGGI Southern Fried Crunchy Bake served with long grain or basmati rice

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Brazilian Chicken with a MAGGI Southern Fried Crunchy Bake served with long grain or basmati rice recipe a try? Makes 10 portions


  • Ingredients:
  • 10 portions chicken breast
  • 1 large egg, beaten
  • 100g MAGGI® Southern Fried Crunchy Bake
  • 500g long grain or basmati rice, uncooked
  • 1Ltr cold water
  • 200g frozen sweet corn
  • 100g Jalapeños, drained weight
  • 200g MAGGI® Coconut Milk Powder
  • Salsa, to serve


Dip the chicken in the egg to coat. Press firmly into the Crunchy Bake breadcrumb mix until all sides are well coated. Place the portions on a preheated, parchment lined, baking tray and bake for 10-25 minutes, depending on portion size, in an oven set to 200˚C (fan 180˚C). Ensure the chicken reaches a minimum core temperature of 75˚C. Place the rice in a pan and cover with 1 litre of cold water. Bring to a boil and reduce heat to low. Cover and cook for 10 minutes. Add the sweet corn and coconut milk powder and stir. Recover and cook for 5 more 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.
To serve:
Place the rice in a bowl and top with the sliced chicken and salsa.

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