American-Spiced Chicken & Garlic Rice
with Slaw & Ranch Dressing
With hints of paprika, cumin and mustard, our All-American spice blend is all you need to jazz up juicy chicken. Serve alongside the slaw over fragrant garlic rice and bring it all together with a drizzle of creamy and tangy ranch dressing.
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.
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 bag
baby spinach leaves
1 tin
sweetcorn
1 sachet
All-American spice blend
1 packet
chicken breast
1 bag
shredded cabbage mix
1 packet
mayonnaise
(Contains Egg;)
1 packet
ranch dressing
(Contains Egg, Milk;)
Not included in your delivery
olive oil
20 g
butter (for the rice)
(Contains Milk;)
1.25 cup
water
20 g
butter (for the chicken)
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter(for the rice) with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, roughly chop baby spinach leaves. • Drain sweetcorn. • Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
• Cut chicken breast into 2cm chunks. • In a second medium bowl, combine All-American spice blend and a drizzle of olive oil. • Add chicken, tossing to coat.
• When the rice has 5 minutes remaining, return frying pan to high with the butter and a drizzle of olive oil. • Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
• To the bowl with the corn, add shredded cabbage mix, spinach and mayonnaise. Toss to combine and season to taste.
• Divide garlic rice between plates. • Top with All-American chicken and slaw. • Drizzle with ranch dressing to serve. Enjoy!