Ready for some kitchen magic? This flavourful meal, with succulent spiced chicken, basmati rice and a creamy coconut sauce, comes together in just one frying pan. No wand required!
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/ Serving 4 people
/ Serving 4 people
mild Caribbean jerk seasoning(ContainsSulphites)
baby spinach leaves
Finely chop the garlic (or use a garlic press). Roughly chop the capsicum. Slice the corn kernels from the cob. Drain the pineapple slices and roughly chop.
In a bowl, combine the chicken thigh, mild Caribbean jerk seasoning, a good pinch of pepper and a drizzle of olive oil. Toss to coat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer to a plate. TIP: The chicken will continue cooking in step 4.
Return the frying pan to a medium-high heat with another drizzle of olive oil if needed. Add the garlic and pineapple and cook until fragrant, 1 minute. Add the basmati rice and stir to coat. Add the capsicum and corn kernels and stir to combine.
Add the coconut milk and water to the pan. Crumble in 1 chicken stock cube and stir to combine. Nestle in the chicken thighs and pour in any chicken resting juices, then bring to the boil. Cover with a lid, reduce the heat to medium-low and simmer for 16-18 minutes. TIP: Cover the pan with foil if you don't have a lid.
Remove the pan from the heat (keep the lid or foil on) and leave to steam until tender, 10-12 minutes. Remove the lid or foil, add the baby spinach leaves and stir through until just wilted. TIP: The rice won't absorb all of the liquid, but you’ll know it's cooked when it has lost its firmness yet retains its shape. While the rice is steaming, pick the mint leaves and thinly slice
Remove the chicken from the pan and slice. Give the rice a stir and season to taste with salt and pepper. Divide the pineapple and coconut rice between bowls. Top with the jerk chicken and garnish the adults' portions with the mint.