Name: [NID] Double Herby Chicken Thigh & Garlic Rice with Cucumber Salsa & Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: olive oil; 1 butter; white wine vinegar; Garlic; 1 Basmati Rice; 1 Vegetable Stock Powder; 1 Greek-Style Yoghurt; 2 Chicken Thigh; 1 Tomato; 1 Cucumber; 1 Parsley

HelloFresh

Recipes

[NID] Double Herby Chicken Thigh & Garlic Rice

with Cucumber Salsa & Garlic Yoghurt

Get up to $175 off

Tags:

Not Suitable for Coeliacs

•Calorie Smart

•Naturally Gluten-Free

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

Vegetable Stock Powder

Greek-Style Yoghurt

(Contains: Milk; )

Chicken Thigh

Tomato

Cucumber

Parsley

Not included in your delivery

olive oil

butter

(Contains: Milk; )

white wine vinegar

Nutrition Values

Calories815 kcal

Energy (kJ)3410 kJ

Fat239.1 g

of which saturates11 g

Carbohydrate72.7 g

of which sugars8.1 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, the water and vegetable stock powder, 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!