Peri-Peri Double Pulled Chicken & Fetta Rice Bowl
with Fresh Salsa & Lime
Skip the cues 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 ranch dressing and fetta cubes to top it all off.
We’ve replaced the chives in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
red onion
1 stalk
spring onions
½
lime
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
ranch dressing
(Contains Egg, Milk;)
Not included in your delivery
olive oil
20 g
butter (for the rice)
(Contains Milk;)
1.5 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, 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 spring onion. 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 ranch dressing. • Garnish with spring onion to serve. Enjoy!