Caribbean Jerk Chicken & Veggie Rice Bowl
with Baby Leaves & Mayonnaise
The rice is so fluffy that it’s cuddling the fresh chicken in a warm hug. Let those flavours embrace you with Caribbean jerk seasoning and veggies, with creamy mayo drizzled over at the end.
We’ve replaced the couscous in this recipe with jasmine rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
1
leek
1 tin
sweetcorn
1 packet
baby leaves
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
chicken breast
1 sachet
Chicken-Style Stock Powder
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
parsley
Not included in your delivery
olive oil
¾ cup
water
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek
• Thickly slice leek. Drain sweetcorn. Roughly chop baby leaves. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken breast and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Stir-fry leek until slightly softened, 2-3 minutes. • Add sweetcorn and cook until lightly charred, 4-5 minutes. Transfer veggies to a bowl and cover to keep warm.
TIP: Cover the pan with a lid if the corn kernels are popping" out."
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine the water and chickenstyle stock powder in a medium saucepan. Bring to the boil. • Add rice and a drizzle of white wine vinegar and olive oil, stirring to combine. Cover with a lid, then remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Stir through baby leaves and cooked veggies.
• Divide corn and veggie rice between bowls. Top with Caribbean chicken. • Drizzle with mayonnaise and tear over parsley to serve. Enjoy!