• Finely chop garlic.
• In a medium saucepan, heat 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, toss chicken, remaining garlic and a drizzle of  olive oil.
• In a small bowl, mix 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 hot, cook 
chicken, tossing occasionally, until browned and cooked through (when no 
longer pink inside), 5-6 minutes.
• Remove pan from heat, add the honey and toss chicken to coat.
• In a second medium bowl, combine shredded cabbage mix with 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 spinach leaves and charred corn, then stir to combine.
• Divide corn rice between bowls. Top with pre-marinated chicken and slaw.
• Dollop with chipotle aioli to serve. Enjoy!

Little cooks: Add the finishing touch by dolloping on the chipotle aioli!