- K&N’s Chicken Patties - 3-4 patties
- Mushroom sauce - as required
- Mexican rice - as required
- Chicken stock - 1 cup
- Oil - 1 tbsp
- Garlic - 1 tbsp; chopped
- Mushroom - ¼ cup; sliced
- Chili sauce - 2 tbsp
- Soy sauce - 1 tbsp
- Worcestershire sauce - 1 tbsp
- Salt - to taste
- Black pepper powder - ½ tsp
- Water - 1 cup
- Slurry - 2 tbsp (1 tbsp Corn starch dissolved in 2 tbsp water)
- Cream - 1 tbsp
- Parsley - to garnish; chopped
For Mushroom Sauce
Fry K&N’s Chicken Patties as per instructions on label.
Transfer prepared patties on a plate. Drizzle Mushroom sauce over them. Serve with Mexican rice.
For Mushroom Sauce
In a pan, heat oil, add garlic and sauté until light golden brown.
Add mushroom and cook for 3-4 minutes. Add chili sauce, soy sauce, Worcestershire sauce, salt and black pepper powder and cook for 2-3 minutes.
Add water and chicken stock and simmer until dissolved.
Add slurry and stir continuously until sauce thickens. Add cream and cook for 2 minutes. Garnish with parsley. Mushroom sauce is ready.
- Chicken stock - 1 cup
- Olive oil - 3 tbsp
- Garlic - 1 tbsp; chopped
- Onion - ½ cup; chopped
- Tomato paste - ½ cup
- Carrots - ¼ cup; cut in cubes
- Peas - ¼ cup
- Sweet corn - ½ cup
- Salt - to taste
- Red chili powder - ½ tsp
- Cumin powder - ½ tsp
- Black pepper powder - ½ tsp
- Rice - 2 cups; soaked
- Water - 3 cups
- Cilantro - 2 tbsp; chopped
In a skillet, heat oil over medium heat. Add garlic and onion until translucent.
Add tomato sauce and cook for 3-4 minutes until oil separates.
Add carrot, peas, sweet corn, salt, red chili powder, cumin powder, black pepper powder and cook for 3-4 minutes.
Add soaked rice and cook for 2-3 minutes. Add water, chicken stock and bring to a boil. Cook until 80% water evaporates.
Simmer for 10-15 minutes and your Mexican rice is ready. Garnish with cilantro.
