HelloHero: Double Peri-Peri Pulled Chicken & Rice
with Zingy Salsa & Fetta
Skip the queue at your local takeaway and create your own flavour-packed masterpiece at home! Enjoy veggie-studded, garlicky rice with tender peri-peri chicken, along with garlic aioli and fetta cubes to top it all off.
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 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
garlic paste
1
brown onion
½
lemon
1 packet
coriander
1
tomato
1
cucumber
2 packet
slow-cooked chicken breast
1 sachet
peri-peri seasoning
1 packet
sweet chilli sauce
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
garlic aioli
(Contains Egg;)
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
• In a medium saucepan, heat the butter (for the rice) with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1 minute. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Thinly slice red onion and chives. Slice lime into wedges. • Finely chop tomato and cucumber. • In a medium bowl, combine tomato, cucumber, a squeeze of lime juice and a drizzle of olive oil. Season and set aside. • Drain slow-cooked chicken breast. Transfer to a bowl, then roughly shred.
TIP: Use an extra large bowl or two bowls to shred the slow-cooked chicken breast.
• When the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, until tender, 4-5 minutes. • Add chicken, peri-peri seasoning and the butter (for the chicken), and cook until fragrant, 1-2 minutes. • Remove pan from heat, stir through sweet chilli sauce, a squeeze of lime juice and a splash of water. Season.
TIP: Cook chicken in batches for best results.
• Divide rice between bowls. • Top with peri-peri pulled chicken and fresh salsa. • Crumble over fetta cubes and drizzle with garlic aioli. • Sprinkle over spring onion to serve. Enjoy!