Coconut Caribbean Chicken & Rice Bowl
with Rainbow Slaw & Peanuts
Caribbean spiced chicken is such a party for your mouth, we had to step up every element of this lively dish. From the rainbow slaw to the crunchy peanuts, each colourful bite is a delight!
This recipe is under 650kcal per serving.
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
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
chicken breast
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
coconut milk
1 packet
baby leaves
1 packet
Slaw Mix
1 sachet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
coriander
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt. Cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and return to the saucepan. Cover to keep warm.
Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 4-5 minutes. • Add garlic paste and mild Caribbean jerk seasoning and cook, stirring, until fragrant, 1 minute. • Add coconut milk and a splash of water and simmer until slightly thickened, 2-3 minutes. Remove pan from heat and set aside.
• While the chicken is cooking, roughly chop baby leaves. • In a medium bowl, combine baby leaves, slaw mix and a drizzle of white wine vinegar and olive oil.
• Divide rapid rice, coconut Caribbean chicken and rainbow slaw between bowls. Pour any remaining coconut sauce from the pan over chicken. • Top with crushed peanuts and tear over coriander to serve. Enjoy!
Little cooks: Help tear over the herbs.