One-Pot Bengal-Spiced Rice
with Double Chicken & Veggies
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
2
chicken breast
1
soffritto mix
1
basmati rice
1
baby spinach leaves
1
coriander
Not included in your delivery
olive oil
water
brown sugar
Nutritional Values
Instructions
• Cut chicken breast into 2cm chunks. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your chicken breast, prepare chicken as above.
• Heat a large saucepan over high heat with a drizzle of olive oil. Cook chicken, until just browned, 2-3 minutes. Season with salt and pepper. • Add soffritto mix, and cook, stirring, until softened, 3-4 minutes. • Add Bengal curry paste and cook, stirring, until fragrant, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook chicken in batches for best results.
----------CCM TEXT---------- • Heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing, in batches, until just browned, 2-3 minutes. Season with salt and pepper. • Add soffritto mix, and cook, stirring, until softened, 3-4 minutes. • Add Bengal curry paste and cook, stirring, until fragrant, 1 minute.
• Add basmati rice to the saucepan and stir to coat. Add the water and brown sugar. Stir then bring to boil. • Cover with a lid or foil and reduce heat to medium-low. Cook for 12 minutes, then remove the pan from heat. Keep covered until rice is tender and water is absorbed, 15 minutes. Stir through baby spinach leaves to wilt. Season to taste.
TIP: The rice will finish cooking in its own steam so don't peek!
• Divide one-pot chicken and Bengal-spiced rice between bowls. • Dollop with Greek-style yoghurt and tear coriander over to serve. Enjoy!