with Rainbow Slaw & Peanuts
Caribbean spice is such a party for your mouth, we had to step up every element of this lively dish. From rainbow slaw to crunchy peanuts, each colourful bite is a delight. *This recipe is under 650kcal per serving.* *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Basmati rice
1 packet
Diced Chicken
1 packet
Garlic paste
1 packet
Chicken-Style Stock Powder
1 sachet
Coconut milk
1 packet
Baby spinach leaves
1 bag
Slaw Mix
1 bag
White wine vinegar
1 drizzle
Crushed Peanuts
1 packet
Coriander
1 bag
Mild Caribbean Jerk Seasoning
1 sachet
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt. Cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to the saucepan. Cover to keep warm. Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced chicken until browned and cooked through, 4-5 minutes
• Add garlic paste, mild Caribbean jerk seasoning and chicken-style stock powder and cook, stirring, until fragrant, 1 minute. • Add coconut milk and a splash of water and simmer until slightly thickened, 2-3 minutes.
• Roughly chop baby spinach leaves. In a medium bowl, combine baby spinach, slaw mix and a drizzle of white wine vinegar and olive oil. • Divide rapid rice, coconut Caribbean chicken and rainbow slaw between bowls. • Top with crushed peanuts and tear over coriander to serve. Enjoy! Little cooks: Help tear over the herbs
2557
kJ
Energy (kJ)
28.4
g
Fat
16.8
g
of which saturates
74.3
g
Carbohydrate
6.9
g
of which sugars
46.3
g
Protein
1597
mg
Sodium
