Quick Caribbean Chicken & Coconut Sauce
with Garlic Rice & Zesty Veggies
Mix things up with this delight of a dinner - which will have you cooking prawns 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!
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
3 clove
garlic
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1
Capsicum
1
lemon
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;)
1.25 cup
water
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. Drain and rinse white rice. • 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 white 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, 4-5minutes. • 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!