Pre-Marinated Chicken & Corn Rice Bowl

Name: Pre-Marinated Chicken & Corn Rice Bowl with Slaw & Chipotle Aioli
Total time: 20 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet 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; 1 drizzle olive oil; 1.5 cup water; 2 tsp honey; 1 drizzle white wine vinegar

with Slaw & Chipotle Aioli

Get up to $175 off

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 herby marinated chicken that’s amped up with a chipotle aioli for a burst of flavour.

Tags:

Kid Friendly

•High Protein

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

Mild Chipotle Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame. )

1 tin

Sweetcorn

1 packet

Baby Leaves

1 packet

Basmati Rice

1 sachet

Chicken-Style Stock Powder

Garlic

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 packet

Shredded Cabbage Mix

320 g

Herby Marinated Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

2 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3000 kJ

Calories716 kcal

Fat131 g

of which saturates4.3 g

Carbohydrate81.2 g

of which sugars15.2 g

Dietary Fibre2.7 g

Protein42.7 g

Cholesterol0 mg

Sodium1340 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

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• 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 herby marinated 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, remaining garlic and a drizzle of olive oil.
• In a small bowl, combine mild chipotle sauce and garlic aioli. Season to
taste with salt and pepper.

• 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 (when no longer pink inside), 5-6 minutes.
• Remove pan from heat, then add the honey, tossing chicken to coat.
• 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 slaw!

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