Caribbean Chicken & Coconut Sauce
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Caribbean Chicken & Coconut Sauce

Caribbean Chicken & Coconut Sauce

with Garlic Rice & Zesty Veggies

Mix things up with this delight of a dinner - which will have you cooking chicken like a pro. Our mild Caribbean jerk seasoning works a treat with the juicy chicken and creamy coconut sauce and when plated up with fluffy rice and zesty greens, you’ll be coming back for seconds… and thirds!

Allergens:
Milk

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.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1

Capsicum

1

lime

1 packet

Trimmed Green Beans

1 packet

chicken thigh

1 sachet

mild Caribbean jerk seasoning

1 packet

coconut milk

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

1.5 cup

water

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Nutritional Values

Energy (kJ)3311 kJ
Calories791 kcal
Fat35.2 g
of which saturates23.7 g
Carbohydrate75.2 g
of which sugars9.6 g
Dietary Fibre14.5 g
Protein40.7 g
Sodium1049 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Lidded saucepan
•Large Frying Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic, until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, bring to the boil, then reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • 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!

2
2

• Meanwhile, thinly slice capsicum. Zest lemon to get a good pinch, then slice into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook trimmed green beans and capsicum, tossing, until tender, 4-5 minutes. • Stir in lemon zest, then transfer veggies to a bowl. Season to taste and cover to keep warm.

3
3

• Cut chicken thigh into 2cm chunks. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and half the mild Caribbean jerk seasoning, tossing, until browned, 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic and Caribbean seasoning, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until slightly thickened, 2-3 minutes. Remove from heat and stir through a squeeze of lime juice. Season to taste.

4
4

• Divide garlic rice between bowls. • Top with zesty veggies and Caribbean-spiced chicken. Spoon over coconut sauce. • Serve with any remaining lime wedges. Enjoy!