Caribbean Chicken & Corn Rice
with Steamed Veggies & Garlic Aioli
You can't really go wrong with this recipe as it checks every box - a tasty protein (a Caribbean chicken number that is such a staple), a perfect serving of carbs (corn rice that never misses) and some steamed veggies to balance it all out!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
330 g
Chicken Breast
1 packet
Garlic Aioli
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Trimmed Green Beans
1 sachet
Garlic & Herb Seasoning
1 tin
Sweetcorn
1
Carrot
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
1 tsp
honey
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Drain sweetcorn. • Cook garlic & herb seasoning and corn, stirring, until fragrant, 1 minute. • Add basmati rice and the water, stir, then bring to the boil. Reduce heat to low and cover with lid. • Cook for 10 minutes, then remove pan from heat and 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!
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Meanwhile, in a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add chicken breast, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove from heat and add the honey, turning chicken to coat. Transfer to a plate, cover and rest for 5 minutes. TIP: The chicken is cooked when it is no longer pink inside.
• While chicken is resting, thinly slice carrot into sticks. • Add trimmed green beans, carrot and a splash of water to a microwavesafe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl, season, drizzle with olive oil and cover to keep warm.
• Slice chicken. • Divide corn rice and steamed veggies between bowls. Top with peri-peri chicken. Spoon over any resting juices. • Dollop with garlic aioli. Enjoy!
