Prep & Bake Thai Chicken Legs with Rice and Slaw
Includes recyclable aluminum tray- Anchovies
- Soy
- Milk
- Mustard
- Wheat
- May contain traces of allergens
- Crustaceans
- Egg
- Gluten
- Milk
- Mustard
- Sesame
- Sulphites
- Wheat
- Fish
- Tree nuts
- Soy
- Peanuts
Ingredients: Whole chicken legs • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Sweet bell pepper • Basmati rice • Nuoc cham sauce (anchovies, soy) (water, sugar, rice vinegar, lime juice from concentrate, fish sauce powder (fermented anchovies, maltodextrin, salt), salt, garlic, vegetable oil, dried chilies, salted anchovies, natural flavour (soy), xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Lime • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cilantro • Thai spice blend (mustard, milk) (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) • Aluminum trays.
Ingredients
2 unit(s)
Chicken Legs Bone-In, Skin-On
170 g
Coleslaw Cabbage Mix
4 tbsp
Nuoc Cham
(Contains: Anchovies, Soy May be present: Crustaceans, Egg, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat)
1 tbsp
Fish Sauce
(Contains: Anchovies May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lime
7 g
Cilantro
1 unit(s)
Sweet Bell Pepper
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 unit(s)
Aluminum trays
¾ cup
Basmati Rice
(May be present: Sulphites, Fish, Milk, Crustaceans, Mustard, Peanuts, Wheat, Tree nuts, Egg, Sesame, Soy)
7 g
Thai Spice Blend
(Contains: Milk, Mustard May be present: Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Chicken Broth Concentrate
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Pat chicken dry with paper towels.
- To a medium bowl, add Thai Spice Blend, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar. Stir to combine, then season with salt and pepper.
- Add chicken to the bowl. Toss to coat.
- To a kettle, add 1 1/2 cups (3 cups) water. Bring to a boil.
- Using a strainer, rinse rice until water runs clear. (NOTE: For 4 servings, rinse each bag of rice separately, keeping each bag separate afterwards.)
- To the aluminum tray, add rice, broth concentrate and boiling water. (NOTE: For 4 servings, add 1 1/2 cups boiling water to each aluminum tray along with rice and broth concentrate.) Carefully stir to combine. Add marinated chicken, skin side up, then cover with foil.
- Roast in the middle of the oven for 22-26 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Roughly chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- To a large bowl, add nuoc cham, ginger-garlic puree, lime zest, lime juice, fish sauce and 1 tbsp (2 tbsp) water. Whisk to combine. Season with salt and pepper. (NOTE: This is your dressing!) Reserve 2 tbsp (1/4 cup) dressing to the side.
- Remove aluminum tray from the oven, then let rest for 5 min.
- Heat the broiler to high. Remove foil from tray and return to the middle of the oven for 4-6 min, until chicken skin is golden and crispy.
- Meanwhile, to the bowl with dressing, add coleslaw cabbage mix, peppers and cilantro. Stir to combine. Season with salt and pepper.
- Divide rice-chicken bake and slaw between plates.
- Sprinkle crispy shallots over top of slaw.
- Spoon reserved dressing (from step 3) over chicken.
- Squeeze a lime wedge over top.
