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BBQ Chicken Thighs

BBQ Chicken Thighs

with Cheesy Vegetable Rice

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Unbelievably easy and packed with flavour, this dish has been on our minds since we first made it here at Hello Fresh. Nothing like sweet, smoky barbecue flavour on juicy chicken thighs. Stirring cheddar cheese into our rice takes this dish to the yummiest level!

Allergens:Sulphites/SulfiteMustard/MoutardeMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Chicken Thighs

4 tbsp

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

10 g

Thyme

113 g

Onion, chopped

380 g

Red Bell Pepper

227 g

Corn Kernels

20 g

Parsley

1 cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 cup

Basmati Rice

2 unit

Chicken Broth Concentrate

Not included in your delivery

3 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories855 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate82 g
Sugar16 g
Dietary Fiber5 g
Protein49 g
Cholesterol169 mg
Sodium835 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Baking Sheet
Aluminum Foil
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

Preheat broiler to high (to broil chicken thighs). BBQ TIP: Instead of pan-frying, brush half the BBQ sauce over chicken and grill over medium heat, until cooked through (74°C/165°F), 6-8 min per side. Brush remaining sauce on cooked chicken.

Wash and dry all produce.* In a medium pot, add 2 2/3 cups water and broth concentrates. Cover and bring to a boil over high heat. Meanwhile, core, then cut the bell peppers into 1/2-inch cubes. Strip 2 tbsp thyme leaves off the stems. Roughly chop the parsley.

2

Add rice to the medium pot with the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and water has been absorbed, 12-14 min. Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the chicken. Sear until golden-brown, 2-3 min per side.

3

Meanwhile, line a baking sheet with foil and brush with 1 tbsp oil. When the chicken is golden-brown, transfer the chicken to the foil-lined baking sheet. Brush the BBQ sauce over the tops of chicken. Broil in the middle of oven until chicken is cooked through, 5-6 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

4

Meanwhile, heat the same pan over medium heat. When the pan is hot, add 1 tbsp oil, then the onions, peppers, corn and thyme. Cook, stirring occasionally, until the peppers are tender-crisp, 3-4 min. Remove the pan from the heat and set aside.

5

When the rice is finished cooking, stir the rice, parsley and cheese into the pan with the veggies. Season with salt and pepper.

6

Divide the cheesy veggie rice between plates and top with the BBQ chicken.