Superquick Caribbean Plant-Based Crumbed Chick'n & Rice

Name: Superquick Caribbean Plant-Based Crumbed Chick'n & Rice with Chilli Pineapple Salsa & Coconut Mayo
Total time: 15 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 tin Pineapple Slices; 1 packet Coconut Sweet Chilli Mayonnaise; 300 g Plant-Based Crumbed Chicken; 1 packet Coriander; 1 sachet Chilli Flakes; 1 packet Basmati Rice; 2 Red Radish; 1 Cucumber; 1 drizzle olive oil; 1 drizzle white wine vinegar; 20 g butter

with Chilli Pineapple Salsa & Coconut Mayo

Get up to $200 off!

This Caribbean fusion of flavours are sure to please your taste buds, with a spicy pineapple salsa and golden plant-based crumbed chick'n to complement a bed of fluffy basmati rice. you'll quickly be transported to your happy place.

We’ve replaced the tomato in this recipe with red radish due to local ingredient availability, as a result of the recent heavy rainfall. It’ll be just as delicious, just follow your recipe card!

Tags:

Air Fryer Friendly

•Veggie

Allergens:

Gluten

•Soy

•Wheat

•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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Pineapple Slices

1 packet

Coconut Sweet Chilli Mayonnaise

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Coriander

1 sachet

Chilli Flakes

1 packet

Basmati Rice

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

Red Radish

Cucumber

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories891 kcal

Energy (kJ)3730 kJ

Fat37.9 g

of which saturates9.2 g

Carbohydrate110 g

of which sugars19.2 g

Dietary Fibre11.8 g

Protein24.8 g

Sodium740 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan.

• Meanwhile, in a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. Season with salt and pepper.

• Roughly chop cucumber and tomato. Reserve a splash of pineapple juice, drain and roughly chop pineapple. • In a medium bowl, combine cucumber, tomato, pineapple, a pinch of chilli flakes (if using), reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season.

• To the pan with rice, stir in the butter, until coated. Season to taste. • Slice plant-based crumbed chicken if preferred. • Divide rice and chilli pineapple salsa between bowls. Top with plant-based crumbed chicken and coconut sweet chilli mayonnaise. • Tear over coriander to serve. Enjoy!