American-Style BBQ Chicken
with Smokey Corn Slaw & Rice
- Celery
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Bbq Sauce
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
All-American Spice Blend
1 tin
Sweetcorn
330 g
Chicken Tenderloins
1 packet
Slaw Mix
1
Tomato
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with the boiled water, over high heat. Add basmati rice and cook, uncovered, until tender, 12 minutes. • Drain rice and return to pan. Add the butter and chicken-style stock powder. Stir until butter is melted and combined.
• While the rice is cooking, roughly chop tomato. Drain sweetcorn. • In a medium bowl, combine garlic aioli and a drizzle of the white winevinegar and olive oil. Add slaw mix, corn and tomato. Set aside.
TIP: Toss the slaw just before serving to keep it crisp!
Little cooks: Take the lead by combining the ingredients for the slaw!
Custom Recipe: If you've swapped to chicken tenderloins, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side. Reduce heat to medium and continue as above.
• Toss the slaw. Season to taste. • Divide rice and creamy corn slaw between bowls. Top with sticky American-style pork to serve. Enjoy!
Little cooks: Take the lead by tossing the slaw!
