Creole Chicken & Roast Veggies
with Charred Corn Rice & Aioli
All aboard! Next stop is New Orleans, aka Flavourtown, aka you're not going to believe you made this yourself; it's that delicious. Do we sound a little over-excited? It's only because this rice bowl is full of tasty treats, from Creole chicken to sweet roasted veggies.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
brown onion
1 unit
tomato
1 packet
Peeled & Chopped Pumpkin
2 clove
garlic
1 packet
basmati rice
1 packet
chicken breast
1 sachet
Creole spice blend
(May be present: Gluten. )
1 cob
corn
1 packet
garlic aioli
(Contains Egg;)
1 pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water (for the rice)
¼ tsp
salt
1 tsp
water (for the sauce)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the brown onion into 3cm wedges. Roughly chop the tomato.
Place the peeled & chopped pumpkin and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out in a single layer and roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the garlic. Melt the butter in a medium saucepan with a dash of olive oil over a medium heat. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, slice the chicken breast into 1cm-thick strips. In a medium bowl, combine the Creole spice blend and a good drizzle of olive oil, then season with salt and pepper. Add the chicken strips and toss to coat. Slice the kernels off the corn cob. Heat a large frying pan over a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to a bowl. Return the frying pan to a high heat. Cook the chicken, tossing occasionally, until lightly browned and cooked through, 3-4 minutes.
In a small bowl, combine the garlic aioli and the water (for the sauce), then season with salt and pepper.
Stir the charred corn through the garlic rice. Divide the charred corn rice between bowls and top with the Creole chicken, roast veggies and tomato. Drizzle with aioli and sprinkle with the chilli flakes (if using).
