Chicken & Garlic-Corn Rice Bowl

Name: Chicken & Garlic-Corn Rice Bowl with Slaw & Chipotle Aioli
Total time: 20 min
Yield: 2
Cuisine: Australian
Ingredients: Mild Chipotle Sauce; 1 tin Sweetcorn; 1 packet Baby Leaves; 1 packet Basmati Rice; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 320 g Herby Marinated Chicken Thigh; olive oil; water; honey; white wine vinegar

with Slaw & Chipotle Aioli

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Make sure to cover the pan when charring the corn, so as to not let any kernels pop out. You’re going to need them to bring this garlic rice to the next level. Don’t forget the honey-glazed chicken, let’s amp it up with a peri-peri aioli for a burst of flavour.

Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card

Tags:

High Protein

Allergens:

Pesce

•Egg

•Soja

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

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Mild Chipotle Sauce

1 tin

Sweetcorn

1 packet

Baby Leaves

1 packet

Basmati Rice

1 sachet

Chicken-Style Stock Powder

Garlic

1 packet

Garlic Aioli

1 packet

Shredded Cabbage Mix

320 g

Herby Marinated Chicken Thigh

Not included in your delivery

olive oil

water

honey

white wine vinegar

Nutrition Values

Calories669 kcal

Energy (kJ)2800 kJ

Fat129 g

of which saturates3.7 g

Carbohydrate74 g

of which sugars7.7 g

Dietary Fibre3.8 g

Protein42.6 g

Sodium1590 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

•Lid

Cooking Steps

• Finely chop garlic. • Heat a medium saucepan with a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and chicken-style stock powder, stir and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove 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!

• While the rice is cooking, drain sweetcorn. Cut chicken thigh into 2cm chunks. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • In a medium bowl, combine chicken, Aussie spice blend, remaining garlic and a drizzle of olive oil. • In a small bowl, combine chipotle sauce and garlic aioli. Season to taste.

• 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. • Remove pan from heat, then add the honey, tossing chicken to coat. • In a second medium bowl, combine slaw mix and a drizzle of white wine vinegar and olive oil. Season to taste. Little cooks: Take the lead by tossing the salad!

• To the rice, add salad leaves and charred corn, then stir to combine. • Divide garlic-corn rice between bowls. Top with chicken and slaw. • Dollop over chipotle aioli to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the aioli!