Galinhada Inspired Chicken and Rice Bowl
with Brazilian Style Spices and Soured Cream
- Milk
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- May contain traces of allergens
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Garlic Clove
1 unit(s)
Lime
240 grams
Diced British Chicken Breast
1 sachet(s)
Brazilian Style Spice Mix
(Contains: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, May contain traces of allergens)
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
20 grams
Wild Rocket
75 grams
Soured Cream
(Contains: Milk, Milk, May contain traces of allergens)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Honey
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
b) Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
c) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Halve, peel and thinly slice the onion.
c) Peel and grate the garlic (or use a garlic press).
d) Zest and cut the lime into wedges.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the onion and bell pepper and cook until starting to soften, 3-4 mins.
c) Then, add the chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
d) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle
a) Once browned, add the Brazillian style spice mix, garlic, tomato puree and fry until frangrant, 1 min.
b) Once fragrant, add the chicken stock, honey and water for the sauce (see pantry for both amounts).
c) Bring to a boil then lower the heat and simmer until thickened slightly, 2-3 mins.
a) Once the rice is cooked, add it to the chicken pan and stir until completely coated in the sauce, 1-2 mins.
b) Add a good squeeze of lime, sprinkle in a pinch of lime zest and season with salt and pepper.
a) When everything's ready, share the Galinhada inspired chicken and rice between serving bowls.
b) Top the rice with a handful of rocket and drizzle a little olive oil over the leaves.
c) Drizzle over the soured cream and serve with any remaining lime wedges for squeezing over to finish.
Enjoy!
