Caribbean Chicken & Coconut Sauce

Name: Caribbean Chicken & Coconut Sauce with Garlic Rice & Zesty Veggies
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 3 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; 1 Capsicum; 1 lime; 1 packet Trimmed Green Beans; 1 packet chicken thigh; 1 sachet mild Caribbean jerk seasoning; 1 packet coconut milk

with Garlic Rice & Zesty Veggies

Get up to $200 off!

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

The quantities provided above are averages only.

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.)

Capsicum

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

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

Cooking Steps

PDF

• 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!

• 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.

• 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.

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