Caribbean-Style Chicken & Veggie Rice Bowl
with Charred Corn Salsa & Aioli
The rice is so fluffy that it’s cuddling the fresh chicken breast in a warm hug. Let those flavours embrace you with Caribbean jerk seasoning and roast veggies with a zap of corn salsa and aioli drizzled over at the end.
We’ve replaced the couscous in this recipe with brown rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
brown rice
1
leek
2 clove
garlic
1
carrot
1 tin
sweetcorn
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
chicken breast
1 sachet
Chicken-Style Stock Powder
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
20 g
butter
(Contains Milk; )
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain and set aside.
• Thinly slice leek. Finely chop garlic. Grate carrot. Drain sweetcorn. • In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add peeled prawns and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a small bowl. • To the charred corn, add a drizzle of white wine vinegar and olive oil. Season and toss to combine.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• In a large saucepan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook carrot, leek and garlic, stirring, until softened, 4-5 minutes. • Add chicken-style stock powder and cooked rice, stirring to combine. Remove from heat and cover with a lid to keep warm. Set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • 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.
• Fluff up rice with a fork, add a drizzle of olive oil and season to taste. • • Divide carrot rice between bowls. Top with Caribbean chicken and charred corn salsa. • Serve with garlic aioli. Enjoy!