This rich red tomato sauce adds so much flavour to chicken – it’s got a little bit of barbequed flavour to it and plenty of hidden veg. With a bed of fluffy broccoli rice, you’ll be sure to catch all of that lovely sauce, too.
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.
1 head
broccoli
1.5 cup
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 stalk
celery
1
brown onion
1
carrot
3 clove
garlic
1 bunch
basil
1 packet
free range chicken breast
2 sachet
sweet paprika
1 tin
diced tomatoes
1 sachet
tomato paste
1 cube
vegetable stock
olive oil
6.5 cup
water
1 tsp
sugar
Dice the free-range chicken breast into 2 cm cubes. Finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the celery. Peel and crush the garlic. Finely chop the basil leaves (reserve a few leaves for the garnish). Finely chop the broccoli.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken breast and cook, stirring regularly, for 4 minutes or until browned (the chicken will finish cooking in step 5). Remove from the pan and set aside on a plate.
Return the pan to the heat and add another drizzle of olive oil (if needed). Add the brown onion, carrot and celery and cook for 5 minutes, or until the vegetables have softened. Add the garlic and the sweet paprika and cook for 1 minute, or until fragrant. Add the diced tomatoes, tomato paste, 0.5 cups of water, sugar and the chopped basil. Crumble in the vegetable stock cube and bring to the boil. Reduce the heat to low and simmer for 10 minutes, or until thickened. Season to taste with a pinch of salt and pepper.
While the sauce is cooking, rinse the Jasmine rice well. Bring the rice and 6 cups of water to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. In the last 4 minutes of the rice cooking time, add the broccoli. Drain and return the rice and broccoli to the saucepan. Season with a pinch of salt and pepper and cover with a lid to keep warm.
When the sauce has finished cooking, add the chicken breast and any resting juices back into the pan. Stir for 1 minute, or until the chicken is cooked through. TIP: The chicken is cooked when it is no longer pink inside. Remove from the heat.
Divide the broccoli rice between bowls, top with the Mediterranean chicken and garnish with the reserved basil leaves.