HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPortuguese Style Chicken Strips
Portuguese-Style Chicken Strips

Portuguese-Style Chicken Strips

with Roasted Veggie Rice & Corn Cobs

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Take your tastebuds on a trip to Portugal with this colourful feast. An easy marinade on the chicken, veggies roasted to sweet perfection and smokey aioli is what it's all about.


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Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit

King Sweetie capsicum

1 unit


1 unit


1 unit


4 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

smoked paprika

½ unit


1 pinch

chilli flakes

1 packet

chicken breast strips

1 packet

smokey aioli


1 bag


Not included in your delivery

olive oil

20 g



1.5 cup


½ tsp


2 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4170 kJ
Fat49 g
of which saturates9.7 g
Carbohydrate87.8 g
of which sugars19.6 g
Dietary Fibre0 g
Protein49 g
Cholesterol0 mg
Sodium861 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into 2cm wedges. Slice the King Sweetie capsicum into thin strips. Cut the courgette and carrot (unpeeled) into 2cm chunks. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Cut the corn cob in half and place on the tray. Roast until the veggies are tender and the corn is golden, 25-30 minutes. Slice the lemon (see ingredients list) into wedges.


While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the basmati rice, water and 1/2 the salt, stir and 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 the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


In a medium bowl, combine the smoked paprika, brown sugar, remaining salt, remaining garlic, a small squeeze of lemon juice, a drizzle of olive oil and a pinch of chilli flakes (if using). Add the chicken breast strips to the marinade and toss to coat. Set aside. Roughly chop the parsley (reserve a few leaves for garnish).


When the veggies have 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the chicken and cook, tossing, until browned and cooked through, 3-4 minutes. TIP: The sugar in the marinade will caramelise slightly in the pan, this adds to the flavour! TIP: The chicken is cooked when it is no longer pink inside.


Remove the corn cobs from the oven tray and set aside. Fold the roasted veggies, parsley and a squeeze of lemon juice through the garlic rice. Season to taste with salt and pepper.


Divide the roasted veggie garlic rice between bowls. Top with the Portuguese chicken strips and corn cobs (spread with a little butter if you like). Top with the smokey aioli and reserved parsley leaves. Serve with the remaining lemon wedges.