Double Sicilian-Style Chicken & Spinach Rice
with Basil Pesto & Olives
First, fluffy spinach-laced rice sets the foundations of this bright bowl. Layered on top are some tasty veggies, stewed in a passata sauce that accompanies the tender chicken so well. And to finish it all off, a drizzle of fresh basil pesto acts as the final touch.
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
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
zucchini
1 packet
kalamata olives
2 packet
chicken thigh
1 box
passata
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
brown sugar
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and 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 carrot into half-moons. Cut zucchini into bite-sized chunks. Roughly chop kalamata olives. • In a medium bowl, combine chicken thigh, Nan's special seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh until browned, 2 minutes each side. Transfer to a plate.
TIP: Cook chicken in batches for the best results!
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and zucchiniuntil tender, 4-5 minutes. • Reduce heat to medium-low and add passata, kalamata olives, the brown sugar, salt and a splash of water. Stir to combine. • Top with chicken and cover with a lid or foil. Simmer, until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Once rice is cooked, stir in baby spinach leaves until wilted and combined. Season to taste.
• Divide spinach rice and Sicilian-style chicken between plates. • Top with basil pesto to serve. Enjoy!