Sweet Chilli Chicken and Rice
with Tomato & Baby Gem Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
100 grams
Basmati Rice
3 unit(s)
British Chicken Thighs
1 sachet(s)
Indonesian Style Spice Mix
125 grams
Baby Plum Tomatoes
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
15 milliliter(s)
Rice Vinegar
64 grams
Sweet Chilli Sauce
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and soft, 8-10 mins. Once the onion has softened, add a pinch of sugar and the garlic to the onion, stir together and cook for 1 min more.
Stir the rice into the onion and garlic until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. 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 use (the rice will continue to cook in its own steam).
Meanwhile, add the chicken thighs to a medium bowl, sprinkle over the Indonesian style spice mix and stir to coat the chicken in the spice.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 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.
Meanwhile, quarter the baby plum tomatoes. Trim the baby gem, halve lengthways, then thinly slice.
In a medium bowl, mix together the rice vinegar with a drizzle of oil, pinch of sugar, salt and pepper. This is your dressing. Add the tomatoes to the dressing to marinate.
When everything's ready, cut the chicken widthways into 2cm slices.
Add the baby gem into the dressing with the tomatoes and toss together.
Share the rice between your bowls.
Add the tomato and baby gem salad onto one side of the rice and the sliced chicken thighs onto the other.
Drizzle the sweet chilli sauce over the sliced chicken. Spoon the yoghurt over the dish.
Enjoy!
