Caribbean-Style Chicken & Veggie Rice Bowl
with Charred Corn Salsa & Aioli- Milk
- Eggs
- Soy
The rice is so fluffy that it’s cuddling the fresh chicken breast in a warm hug. Let those flavours embrace you with Caribbean jerk seasoning and roast veggies with a zap of corn salsa and aioli drizzled over at the end. *We’ve replaced the couscous in this recipe with brown rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
brown rice
1
leek
2 clove
garlic
1
carrot
1 tin
sweetcorn
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
chicken breast
1 sachet
Chicken-Style Stock Powder
1 packet
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
20 g
butter
(Contains: Milk; )
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain and set aside.
• Thinly slice leek. Finely chop garlic. Grate carrot. Drain sweetcorn. • In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add peeled prawns and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a small bowl. • To the charred corn, add a drizzle of white wine vinegar and olive oil. Season and toss to combine.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• In a large saucepan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook carrot, leek and garlic, stirring, until softened, 4-5 minutes. • Add chicken-style stock powder and cooked rice, stirring to combine. Remove from heat and cover with a lid to keep warm. Set aside.
• Return the frying pan to medium-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: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• Fluff up rice with a fork, add a drizzle of olive oil and season to taste. • • Divide carrot rice between bowls. Top with Caribbean chicken and charred corn salsa. • Serve with garlic aioli. Enjoy!
