Easy Sticky Caribbean Chicken
with Coconut Rice & Corn Slaw
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 corn slaw. Finally, the heart throb, 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
Ingredients
1 packet
coconut milk
1 packet
basmati rice
1 tin
sweetcorn
1 packet
chicken breast
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
sweet chilli sauce
1 bag
Shredded Cabbage Mix
Not included in your delivery
olive oil
¾ cup
water (for the rice)
2 tbs
water (for the sauce)
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
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. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat.
• 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 cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet chilli sauce and water (for the sauce) and turn chicken to coat. • In a second medium bowl, combine sweetcorn, 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 corn slaw and chicken, spooning over any remaining glaze to serve. Enjoy!