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BBQ Glazed Chicken Bowls
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BBQ Glazed Chicken Bowls

BBQ Glazed Chicken Bowls

with Cajun-Inspired Rice

This meal is full of robust American Southwest-inspired flavours - Southwest spiced chicken gets baked with a BBQ glaze and there's some extra for drizzling on top! Our Cajun-style dirty rice is fragrant and speckled with sweet corn.

Tags:
Quick
Allergens:
Mustard
Soy
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

1 tbsp

Southwest Spice Blend

4 tbsp

BBQ Sauce

(Contains Mustard)

¾ cup

Parboiled Rice

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 unit

Green Onion

200 g

Green Bell Pepper

113 g

Corn Kernels

2 tbsp

Tomato Sauce Base

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories790 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate100 g
Sugar22 g
Dietary Fiber4 g
Protein39 g
Cholesterol165 mg
Sodium1150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper

Instructions

Prep and cook rice
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Heat a large pot over medium-high heat.While the pot heats, thinly slice green onion, keeping white and green parts separate.When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.Add green onion whites, stock powder, rice, tomato sauce base and 2 tsp (4 tsp) Southwest Spice Blend. Cook, stirring often, until fragrant and rice is coated, 1 min.Increase heat to high, then add 1 1/4 cups (2 1/2 cups) water. Bring to a boil, scraping up any brown bits on the bottom of the pot. Once boiling, cover and cook for 16-18 min.

Sear and glaze chicken
2

While rice comes to a boil, heat a large non-stick pan over medium-high heat.Pat chicken dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend.When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.

Roast chicken and finish prep
3

Transfer chicken to a parchment-lined baking sheet, then spread half the BBQ Sauce over chicken. Roast on the top rack of the oven until chicken is cooked through, 8-10 min.**Meanwhile, core, then cut pepper into 1/2-inch pieces.Pat corn dry with paper towels.

Cook veggies
4

When chicken is in the oven, return the same pan to medium-high.Add 1/2 tbsp (1 tbsp) butter, then peppers and corn. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Season with salt and pepper.When rice is almost done, stir veggies into the pot until just combined. Cover and continue cooking until rice is tender and liquid is absorbed, 3-4 min. Remove from heat. Set aside, still covered.

Make sauce and finish chicken
5

When rice and chicken are done, add remaining BBQ sauce, 1/2 tbsp (1 tbsp) butter and 2 tbsp (4 tbsp) water to the same pan.Heat the pan over medium-high, stirring often, until sauce is simmering and thickens slightly, 1 min.Thinly slice chicken.

Finish and serve
6

Fluff rice with a fork.Divide rice between bowls. Top with chicken. Drizzle BBQ sauce over bowls, then sprinkle remaining green onions over top.

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