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!
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
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
• 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!