Double Herby Chicken & Garlic Rice

Name: Double Herby Chicken & Garlic Rice with Cucumber Salsa & Tangy Yoghurt Drizzle
Total time: 35 min
Yield: 2
Ingredients: olive oil; 1 butter; white wine vinegar; Garlic; 1 Basmati Rice; 1 Greek-Style Yoghurt; 2 Herby Marinated Chicken Thigh; 1 Tomato; 1 Cucumber; 1 Parsley

with Cucumber Salsa & Tangy Yoghurt Drizzle

Get up to $175 off

Get ready for a flavour-packed feast! Meet our pre-marinated herby chicken thighs, juicy and delicious. Pair them with fragrant garlic rice, a refreshing cucumber salsa, and a creamy garlic yogurt drizzle for the perfect balance of zest, crunch, and richness!

Allergens:

Milk

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

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

Basmati Rice

Greek-Style Yoghurt

Herby Marinated Chicken Thigh

Tomato

Cucumber

Parsley

Not included in your delivery

olive oil

butter

white wine vinegar

Nutrition Values

Energy (kJ)3410 kJ

Calories815 kcal

Fat239.1 g

of which saturates11 g

Carbohydrate72.7 g

of which sugars8.1 g

Dietary Fibre12.3 g

Protein77.5 g

Sodium1404 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. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the basmati rice, and the water, stir, then bring to the boil. • Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the 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, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add herby marinated chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add herby marinated chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes (cook in batches if your pan is getting crowded).

• While the chicken is cooking, finely chop tomato and cucumber.

• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil with a pinch of salt and pepper. • Add cucumber and tomato and stir to combine.

• Slice herby chicken. • Divide garlic rice between bowls. Top with chicken and cucumber salsa. • Drizzle over garlic yoghurt and tear over parsley to serve. Enjoy!