HelloHero: Double Peri-Peri Pulled Chicken & Rice
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HelloHero: Double Peri-Peri Pulled Chicken & Rice

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.

Allergens:
Milk
Egg

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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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;)

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Nutritional Values

Energy (kJ)4148 kJ
Calories991 kcal
Fat45.2 g
of which saturates16.3 g
Carbohydrate85.8 g
of which sugars18.7 g
Dietary Fibre13.9 g
Protein56.7 g
Sodium1704 mg
The average adult daily energy intake is 8700 kJ

Utensils

Saucepan
Lid
Large Frying Pan

Cooking Steps

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• 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!