Chicken & Vegetable Rice Bowl
wth Creamy Honey-Mustard Sauce
"No Boring Bits" could be the motto of this dish. Infusing rice with a rich garlic flavour is great trick to impart plenty of flavour in this sometimes neglected side. Along with bright veggies and a stunning creamy honey-mustard sauce over succulent chicken, each element of this meal is as good as the last
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
1 clove
garlic
2 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
2 unit
carrot
1 head
broccoli
1 unit
leek
1 bunch
parsley
1 packet
chicken thigh
1 tub
wholegrain mustard
1 tub
thickened cream
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
3 cup
water (for the rice)
½ tsp
salt (for the rice)
1 tbs
honey
½ tsp
salt (for the sauce)
Nutritional Values
Utensils
Instructions
Peel and crush the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook for 1-2 minutes, or until golden and fragrant. Add the basmati rice, water (for the rice), and salt (for the rice) to the pan and bring to the boil. Reduce the heat to low. Simmer, uncovered, stirring occasionally, for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. Cover with a lid to keep warm.
While the rice is cooking, thinly slice the leek. Slice the carrot (unpeeled) into 0.5 cm half-moons. Cut the broccoli into 2 cm florets and roughly chop the stalk. Roughly chop the parsley.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, season the chicken thighs on both sides with salt and pepper and add to the pan. Cook for 2 minutes each side, or until browned. Transfer to a plate and set aside (the chicken will continue cooking in step 5). Add the leek to the pan and cook, stirring, for 2 minutes or until tender.
Reduce the heat to medium and add the wholegrain mustard, honey, salt (for the sauce) and thickened cream to the frying pan. Season with pepper and stir to combine.
Return the chicken thigh to the pan and add the carrot and broccoli. Reduce the heat to low, cover with a lid or foil and simmer for 5 minutes. Remove the lid and simmer for a further 2-3 minutes or until the chicken is cooked through and the vegetables are tender.
Divide the garlic rice, honey mustard chicken and veggies between bowls. Spoon over the creamy sauce and garnish the adults' portion with parsley.
TIP: For kids, follow our serving suggestion in the main photo!