One-Pot Indian-Spiced Chicken and Rice
with Caramelized Onions, Peas and Mint Yogurt- Mustard
- Milk
- Soy
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Tree nuts
- Peanuts
- Sesame
- Wheat
- Egg
- Mustard
- Crustaceans
- Fish
Ingredients: Diced chicken breast • Yellow onion • Carrot • Basmati rice • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lemon • Green peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • 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) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Mint.
Ingredients
340 g
Chicken Breast, Diced
2 unit(s)
Yellow Onion
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
9 g
Indian Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
56 g
Green Peas
1 unit(s)
Greek Yogurt
(Contains: Milk)
1 unit(s)
Lemon
7 g
Mint
1 unit(s)
Carrot
15 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Sugar*
2 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Zest, then juice lemon.
- Peel, then cut onions into 1/8-inch slices.
- Heat a medium pot (use large for 4 servings) over medium-high.
- When the pot is hot, add 2 tbsp (4 tbsp) butter and onions. Cook for 3-4 min, stirring often, until onions start to soften.
- Reduce heat to medium. Add 1/2 tbsp (1 tbsp) sugar. Cook for 4-5 min, stirring often, until onions caramelize. Season with salt and pepper.
- Transfer onions to a plate.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Pick mint leaves from stems, then roughly chop.
- To a small bowl, add yogurt, half the mint, lemon zest, 2 tsp (1 tbsp) lemon juice and 1/2 tbsp (1 tbsp) water. Season with salt and pepper. Stir to combine.
- Using a strainer, rinse rice until water runs clear.
- Pat chicken dry with paper towels. Season with half the Indian Spice Blend, salt and pepper.
- To the same pot, add 2 tbsp (4 tbsp) oil. Heat over medium.
- When hot, add chicken and carrots. Cook for 7-9 min, stirring often, until chicken is golden and cooked through.**
- Add rice, ginger-garlic puree, half the caramelized onions, chicken stock powder and remaining Indian Spice Blend. Cook for 1-2 min, stirring occasionally, until fragrant.
- Add 1 1/2 cups (3 cups) water and half the mint yogurt. Stir to combine. Bring to a boil.
- Once boiling, reduce heat to low. Cover and cook for 8-9 min.
- Add peas. Cover and cook for 5-6 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside for 5 min, still covered.
- To the rice, add remaining lemon juice and remaining mint, then fluff with a fork. Season with salt and pepper.
- Divide chicken and rice between bowls.
- Top with remaining caramelized onions and remaining mint yogurt.
