Caribbean Honey Chicken & Coconut Rice

Name: Caribbean Honey Chicken & Coconut Rice with Charred Corn & Cucumber Salsa
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 olive oil; 1 packet coconut milk; ¾ cup water; 1 packet basmati rice; 1 packet chicken thigh; 1 tin sweetcorn; 1 cucumber; 1 bag baby spinach leaves; 1 radish; 1 drizzle white wine vinegar; 1 sachet Mild Caribbean Jerk Seasoning; 1 tsp honey

with Charred Corn & Cucumber Salsa

Get up to $175 off

Caribbean spice is such a party for your mouth that we had to step up every element of this lively dish, from the charred corn salsa to the coconut rice. With fragrant, tangy and smokey profiles - this dish brings you all the excitement you never knew you needed for a weeknight dinner!

Tags:

Climate Superstar

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

coconut milk

1 packet

basmati rice

1 packet

chicken thigh

1 tin

sweetcorn

cucumber

1 bag

baby spinach leaves

radish

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

¾ cup

water

1 drizzle

white wine vinegar

1 tsp

honey

Nutrition Values

Energy (kJ)3502 kJ

Fat36.6 g

of which saturates18.4 g

Carbohydrate86.6 g

of which sugars18.3 g

Protein36.2 g

Sodium1021 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• In a medium saucepan, add coconut milk, the water and a generous pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Cut chicken thigh into 2cm chunks. Roughly chop cucumber and baby spinach leaves. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Transfer charred corn to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• When rice has 10 minutes remaining, return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• To the frying pan of chicken, add mild Caribbean jerk seasoning and the honey. Toss chicken to coat and cook until fragrant and slightly reduced, 1-2 minutes. Set aside.