Sticky Caribbean Chicken & Coconut Rice

Name: Sticky Caribbean Chicken & Coconut Rice with Cucumber & Corn Slaw
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 tin Sweetcorn; 1 packet Sweet Chilli Sauce; 320 g Chicken Breast; 1 Cucumber; 1 packet Basmati Rice; 1 packet Shredded Cabbage Mix; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Coconut Milk

with Cucumber & Corn Slaw

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

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

1 packet

Sweet Chilli Sauce

320 g

Chicken Breast

Cucumber

1 packet

Basmati Rice

1 packet

Shredded Cabbage Mix

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Coconut Milk

Nutrition Values

Calories590 kcal

Energy (kJ)2470 kJ

Fat19.9 g

of which saturates15.8 g

Carbohydrate83.4 g

of which sugars18.3 g

Dietary Fibre4 g

Protein47.1 g

Sodium874 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

•Lid

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. Slice cucumber into half-moons. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil.

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add sweet chilli sauce and water (for the sauce) and turn chicken to coat. • In a second medium bowl, combine sweetcorn, cucumber, shredded cabbage mix and a drizzle of vinegar and olive oil. Season to taste.

TIP: Chicken is cooked through when It's no longer pink inside.

• Slice sticky Caribbean chicken. • Divide coconut rice between bowls. Top with chicken and cucumber and corn slaw, spooning over any remaining glaze to serve. Enjoy!