Romesco Chicken & Rapid Rice
with Garlicky Greens & Flaked Almonds
This meal is all about the little differences – the homely seasoning spicing up the chicken, the easily-cooked bed of fluffy rice and the smokey, Spanish-inspired romesco sauce that's bound to be your new favourite accompaniment.
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
basmati rice
1 bag
green beans
2 clove
garlic
1 bag
Silverbeet
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
romesco sauce
(Contains Tree Nuts; May be present Milk, Sulphites, Egg, Sesame, Fish, Gluten, Soy. )
1 packet
chicken breast
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return to the saucepan. Add 1/2 the butter, stir to combine and cover to keep warm.
• While the rice is cooking, trim green beans and slice into thirds. Finely chop garlic. Roughly chop silverbeet. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. • Add garlic and silverbeet, tossing until wilted, 2-3 minutes. Season, then transfer to a bowl and cover to keep warm. • Return the frying pan to 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 romesco sauce, a splash of water and the remaining butter, turning chicken to coat.
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.
• Divide rapid rice and garlicky greens between bowls. • Top with romesco chicken and any remaining sauce from the pan. • Garnish with toasted almonds.