Pre-Marinated Chicken & Corn Rice Bowl
with Slaw & Chipotle Aioli
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.
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 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,
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 garlic-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 chipotle aioli!
