Pre-Marinated Chicken & Corn Rice Bowl
with Slaw & Chipotle Aioli
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
2
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
Utensils
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!
