Warming Double Caribbean Chicken & Coconut Stew
with Garlic Rice & Peanuts
This dish is sure to nip your craving for a creamy curry in the bud. With tasty chicken thigh as the base we've jam-packed this curry with all the veggie favourites and topped it off with a mild jerk style coconut curry. This is the best antidote to a chilly Autumn night.
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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 bunch
baby broccoli
1 packet
Carrot & Zucchini Mix
2 packet
chicken thigh
1 sachet
mild Caribbean jerk seasoning
1 packet
coconut milk
1 sachet
chicken-style stock powder
1 packet
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water (for the rice)
¼ cup
water
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice), 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!
• While the rice is cooking, trim baby broccoli. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli and carrot & zucchini mix until tender, 5-6 minutes. Season with a pinch of salt and pepper. Transfer to a bowl. • Meanwhile, cut chicken thigh into 2cm chunks.
• Wipe out the frying pan then return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, in batches, until browned, 5-6 minutes. • Reduce heat to medium, then add mild Carrabean jerk seasoning, and cook until fragrant, 1 minute. Add coconut milk, the water (for the chicken) and chicken-style stock powder. Simmer until slightly reduced, 2-3 minutes. • Stir in cooked veggies and baby spinach leaves until wilted. Season to taste.
• Divide garlic rice between bowls. • Top with Caribbean chicken and coconut stew. • Sprinkle with crushed peanuts to serve. Enjoy!