Sticky Caribbean Chicken & Coconut Rice

Name: Sticky Caribbean Chicken & Coconut Rice with Corn & Cucumber Salsa
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 box coconut milk; 1 packet basmati rice; 1 tin sweetcorn; 1 cucumber; 1 bag baby spinach leaves; 1 packet chicken breast strips; 1 packet Apricot Sauce; 1 drizzle white wine vinegar; ⅔ cup water (for the rice); 1 sachet Mild Caribbean Jerk Seasoning; ¼ cup water (for the sauce)

with Corn & Cucumber Salsa

Get up to $175 off

This recipe is easy to make and only has three key components that will have you falling in love. Number one is a coconutty rice to cushion the second best seller of this dish, a corn and spinach salsa. Finally, the heartthrob, a succulent serving of chicken coated in apricot sauce.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 box

coconut milk

1 packet

basmati rice

1 tin

sweetcorn

cucumber

1 bag

baby spinach leaves

1 packet

chicken breast strips

1 packet

Apricot Sauce

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

⅔ cup

water (for the rice)

¼ cup

water (for the sauce)

Nutrition Values

Energy (kJ)3159 kJ

Fat27.5 g

of which saturates19.6 g

Carbohydrate82.2 g

of which sugars17.7 g

Protein39.5 g

Sodium1050 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.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, add coconut milk, water (for the rice) and a generous pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from 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, drain the sweetcorn. Finely chop cucumber. Roughly chop baby spinach leaves. • In a medium bowl, combine chicken breast strips, mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil.

• When the rice has 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add apricot sauce and water (for the sauce) and turn chicken to coat. • In a second medium bowl, combine sweetcorn, cucumber, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste.