Creamy Coconut Double Caribbean Chicken
with Rapid Rice, Apple Slaw & Peanuts
Caribbean spiced chicken is such a party for your mouth, we had to step up every element of this lively dish. From apple slaw to crunchy peanuts, each colourful bite is a delight!
We’ve replaced the basmati rice in this recipe with couscous 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 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1
apple
2 packet
chicken breast
½ sachet
Garlic & Herb Seasoning
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
coconut milk
1 packet
Slaw Mix
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
parsley
Not included in your delivery
olive oil
1.5 cup
boiling water
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Place couscous and chicken-style stock powder in a medium heatproof bowl. • Add boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.
• Thinly slice apple. Cut chicken breast into 2cm chunks. • In a large bowl, combine garlic & herb seasoning (see ingredients) and a drizzle of olive oil. Add chicken and toss to combine. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 5-6 minutes (cook in batches for best results!).
• Add garlic paste and mild Caribbean jerk seasoning and cook, stirring, until fragrant, 1 minute. • Add coconut milk and a splash of water and simmer until slightly thickened, 2-3 minutes.
• In a second medium bowl, combine apple, slaw mix and a drizzle of vinegar and olive oil. • Divide rapid rice, creamy coconut Caribbean chicken and apple slaw between bowls. • Top with crushed peanuts and tear over parsley to serve. Enjoy!
Little cooks: Help tear over the parsley.