Herby Marinated Chicken & Garlic-Corn Rice Bowl

Name: Herby Marinated Chicken & Garlic-Corn Rice Bowl with Slaw & Sriracha Aioli
Total time: 20 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Sriracha; 2 Garlic; 1 tin Sweetcorn; Mixed Salad Leaves; 1 packet Basmati Rice; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 320 g Herby Marinated Chicken Thigh; 1 drizzle olive oil; 1.5 cup water; 1 drizzle white wine vinegar

with Slaw & Sriracha Aioli

Get up to $175 off

Herby Marinated Chicken Thigh - big flavour, zero fuss! Our pre-marinated chicken delivers the classic roast chicken taste we all know and love, minus the lengthy prep. We’re talking juicy, tender chicken, brimming with delicious herby flavour - no seasoning or marinating required. Simply cook and enjoy!

Tags:

Kid Friendly

Allergens:

Eggs

•Soy

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

1 packet

Sriracha

Garlic

1 tin

Sweetcorn

Mixed Salad Leaves

1 packet

Basmati Rice

1 packet

Garlic Aioli

1 packet

Shredded Cabbage Mix

320 g

Herby Marinated Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

1 drizzle

white wine vinegar

Nutrition Values

Calories673 kcal

Energy (kJ)2810 kJ

Fat130 g

of which saturates4.2 g

Carbohydrate72.6 g

of which sugars7.4 g

Dietary Fibre2.7 g

Protein42.5 g

Sodium805 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.

Cooking Steps

• Finely chop garlic. • Heat a medium saucepan with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a pinch of salt, 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. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • In a small bowl, combine sriracha, garlic aioli and the honey. Season to taste.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Add herby marinated chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes. • In a second medium bowl, combine shredded cabbage 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 baby spinach leaves and charred corn, then stir to combine. • Slice chicken. • Divide garlic-corn rice between bowls. Top with chicken and slaw. • Dollop over sriracha aioli to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the aioli!