Chicken & Garlic-Corn Rice Bowl
with Slaw & Peri-Peri Aioli
Make sure to cover the pan when charring the corn, so as to not let any kernels pop out. You’re going to need them to bring this garlic rice to the next level. Don’t forget the honey-glazed chicken, let’s amp it up with a peri-peri aioli for a burst of flavour.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. 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
3 clove
garlic
1 packet
basmati rice
1 sachet
Chicken-Style Stock Powder
1 tin
sweetcorn
1 packet
chicken breast
1 sachet
Aussie Spice Blend
1 packet
Peri Peri Sauce
(Contains fish; May be present Gluten, Egg, Milk, Sesame, Soy, Almond. )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 bag
Shredded Cabbage Mix
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1.5 cup
water
½ tbs
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • Heat a medium saucepan with a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and chicken-style stock powder, stir and 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. Cut chicken breast into 2cm chunks. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • In a medium bowl, combine chicken, Aussie spice blend, remaining garlic and a drizzle of olive oil. • In a small bowl, combine peri peri sauce and garlic aioli. Season to taste.
• 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 honey, tossing chicken to coat. • In a second medium bowl, combine shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season to taste.
Little cooks: Take the lead by tossing the salad!
• To the rice, add baby spinach leaves and charred corn, then stir to combine. • Divide garlic-corn rice between bowls. Top with chicken and slaw. • Dollop over peri peri aioli to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the aioli!