• Finely chop garlic.
• Heat a medium saucepan with a drizzle of olive oil over medium heat. 
Cook half the garlic until fragrant, 1-2 minutes.
• Add basmati rice, the water and chicken-style stock powder, stir and 
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 rice is 
tender and water is absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam so don’t peek!

• While the rice is cooking, drain sweetcorn. 
• Cut herby marinated chicken thigh into 2cm chunks.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly 
browned, 4-5 minutes. Transfer to a bowl.
• In a medium bowl, combine chicken, remaining garlic and a drizzle of olive oil.
• In a small bowl, combine mild chipotle sauce and garlic aioli. Season to 
taste with salt and pepper.

• Return the frying pan to high heat with a drizzle of olive oil. 
• When oil is hot, cook chicken, tossing occasionally, until browned and 
cooked through (when no longer pink inside), 5-6 minutes.
• Remove pan from heat, then add the honey, tossing chicken to coat.
• In a second medium bowl, combine shredded cabbage mix and a drizzle of 
white wine vinegar and olive oil. Season to taste. 
Little cooks: Take the lead by tossing the slaw! 

• To the rice, add baby leaves and charred corn, then stir to combine.
• Divide corn rice between bowls. Top with chicken and slaw.
• Dollop over chipotle aioli to serve. Enjoy! 
Little cooks: Add the finishing touch by dolloping over the aioli!