Skip to main content
Portuguese-Style Prawns, Chicken & Tomato Rice
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Portuguese-Style Prawns, Chicken & Tomato Rice

Portuguese-Style Prawns, Chicken & Tomato Rice

with Lemon & Parsley

Take your taste buds on a trip to Portugal with these succulent prawns! Served over a rich, tomato-infused rice and finished with a sprinkle of parsley, this dish is a perfect balance of warmth, zest and indulgence. Dig in!

Allergens:
Crustaceans
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

Total45 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

320 g

Chicken Thigh

1

Celery

1 packet

Baby Leaves

1 packet

Calrose Rice

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

1 packet

Parsley

1 sachet

Chicken-Style Stock Powder

1

Lemon

200 g

Peeled Prawns

(Contains: Crustaceans; )

2

Garlic

Not included in your delivery

1 drizzle

olive oil

2 cup

boiling water

20 g

butter

(Contains: Milk; )

sideBannerName

Nutrition Values

Calories804 kcal
Energy (kJ)3360 kJ
Fat27 g
of which saturates10.5 g
Carbohydrate86.5 g
of which sugars9 g
Dietary Fibre5.3 g
Protein51.1 g
Cholesterol0 mg
Sodium1680 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

1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Finely chop celery and garlic. Drain the sweetcorn. Zest lemon to get a pinch and slice into wedges. • Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn and celery, stirring, until tender, 3-4 minutes.

2

• To the pan with the veggies, add risotto-style rice, tomato paste, chicken-style stock powder, classic roast seasoning and half the garlic and cook, stirring, until fragrant, 1-2 minutes. • Remove pan from heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people), then stir to combine. Transfer risotto mixture to a baking dish. • Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

3

• When the rice has 10 minutes remaining, drain and pat dry peeled prawns. • In a medium bowl, combine prawns, lemon zest, remaining garlic and a drizzle of olive oil. Season with salt and pepper.

4

• In a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 4-6 minutes.

5

• In a small bowl, combine mayonnaise, lemon zest and a squeeze of lemon juice. • When risotto is done, stir through the butter and baby spinach leaves until slightly wilted. Season to taste. TIP: If the risotto looks dry, stir through a splash of water.

6

• Divide Portuguese-style rice between bowls. Top with garlic prawns and chicken. • Drizzle over lemon mayo. Tear over parsley (see ingredients) to garnish. Serve with lemon wedges. Enjoy!