BBQ-Glazed Double Chicken Bowls
with Corn, Peppers and Southwest-Tomato Rice- Mustard
- Soy
- Milk
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- May contain traces of allergens
- Gluten
- Egg
- Crustaceans
- Fish
- Mustard
Ingredients: Chicken thighs • Green pepper • Parboiled rice • Thaw-friendly corn (corn, modified vinegar) • BBQ sauce (mustard) (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Ingredients
540 g
Chicken Thighs
6 g
Southwest Spice Blend
(May be present: Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
4 tbsp
BBQ Sauce
(Contains: Mustard May be present: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
¾ cup
Parboiled Rice
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
1 unit(s)
Green Onion
1 unit(s)
Green Bell Pepper
113 g
Corn Kernels
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
2 tbsp
Butter*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Heat a large pot over medium-high.
- Meanwhile, thinly slice green onion, keeping white and green parts separate.
- Using a strainer, rinse rice until water runs clear.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, green onion whites, stock powder, rice, tomato sauce base and half the Southwest Spice Blend. Cook for 1 min, stirring often, until fragrant.
- Increase heat to high, add 1 1/4 cups (2 1/2 cups) water.
- Once boiling, reduce heat to low. Cover and cook for 16-18 min. (NOTE: Rice will finish in step 4.)
- While rice cooks, heat a large non-stick pan over medium-high.
- 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: For 4 servings, cook chicken in batches, using 1 tbsp oil per batch.) Cook for 1-2 min per side, until golden. (NOTE: Chicken will finish cooking in step 3).
- Transfer chicken to a parchment-lined baking sheet, then brush with half the BBQ sauce.
- Carefully wipe the pan clean.
- Roast chicken in the top of the oven for 8-10 min, until chicken is cooked through.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Pat corn dry with paper towels.
- While chicken roasts, reheat the same pan (from step 2) over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then peppers and corn. Cook for 2-3 min, stirring occasionally, until veggies soften slightly. Season with salt and pepper.
- When rice has cooked for 16-18 min, stir veggies into the pot, until just combined. Cover and continue cooking for 3-4 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Reheat the same pan used for veggies over medium-low. Add remaining BBQ sauce, 1/2 tbsp (1 tbsp) butter and 2 tbsp (4 tbsp) water.
- Cook for 1 min, stirring often, until sauce is simmering and slightly thickened.
- Thinly slice chicken.
- Fluff rice with a fork.
- Divide rice between bowls. Top with chicken.
- Drizzle BBQ sauce mixture over bowls, then sprinkle remaining green onions over top.
