Easy Peri Peri Chicken & Slaw Bowl
with Garlic-Corn Rice & Garlic Aioli
A peri peri sauce is double trouble in the best way when it combines with our favourite Aussie spice blend on tender chicken. Pile everything on top of a fragrant rice tossed with charred corn for a dinner that will sure to make you smile. It’s fun times ahead, tonight!
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!
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
3 clove
garlic
1 packet
basmati rice
1 tin
sweetcorn
½
lemon
1 packet
Diced Chicken
1 bag
Shredded Cabbage Mix
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
1 sachet
Aussie Spice Blend
1 packet
Peri Peri Sauce
(Contains fish; May be present Gluten, Egg, Milk, Sesame, Soy, Almond. )
Not included in your delivery
olive oil
1.5 cup
water
20 g
butter
(Contains Milk; )
2 tsp
honey
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • Heat a medium saucepan with a drizzle of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove 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 sweetcorn. Slice lemon into wedges. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a small bowl. • In a medium bowl combine diced chicken, Aussie spice blend, remaining garlic and a drizzle of olive oil.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the frying pan to high heat, with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the butter, peri peri sauce and the honey. Stir to combine. • In a second medium bowl, combine shredded cabbage mix, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
Little cooks: Take the lead by tossing the salad!
• Add baby spinach leaves and charred corn to the rice and stir to combine. • Divide garlic-corn rice between bowls. Top with peri peri chicken and slaw. • Serve with garlic aioli and remaining lemon wedges. Enjoy!