Applewood- Apricot Chicken and Rice Bowls

Name: Applewood- Apricot Chicken and Rice Bowls with Crunch Creamy Cucumber Slaw
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 280 g Chicken Thighs; ¾ cup Basmati Rice; 170 g Coleslaw Cabbage Mix; 1 unit(s) Mini Cucumber; 2 unit(s) Green Onion; 1 unit(s) Sour Cream; 2 tbsp Apricot Spread; 1 tbsp Chili-Garlic Sauce; 1 tbsp Seasoned Rice Vinegar; 7 g Applewood Smoke Spice; 4 g Dill-Garlic Spice Blend; 7.5 g Vegetable Stock Powder; tbsp Oil*; tsp Sugar*; tsp Salt*; tsp Pepper*

with Crunch Creamy Cucumber Slaw

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Chicken and rice is one of those classic combos with extreme versatility, this recipe is case in point. Leveraging the juicy flavours of chicken thighs, and giving them a kiss of smoke and subtle sweetness, its a highly crave-able meal that comes together lickety-split!

Tags:

Quick

•Optional Spice

Allergens:

Milk

•Mustard

•Sulphites

•Soy

The quantities provided above are averages only.

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

Preparation Time20 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

280 g

Chicken Thighs

¾ cup

Basmati Rice

170 g

Coleslaw Cabbage Mix

1 unit(s)

Mini Cucumber

2 unit(s)

Green Onion

1 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

2 tbsp

Apricot Spread

(May contain traces of: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)

1 tbsp

Chili-Garlic Sauce

(May contain traces of: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)

1 tbsp

Seasoned Rice Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

7 g

Applewood Smoke Spice

(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

4 g

Dill-Garlic Spice Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

Not included in your delivery

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories580 kcal

Fat10 g

Saturated Fat3.5 g

Carbohydrate88 g

Sugar18 g

Dietary Fiber5 g

Protein37 g

Cholesterol140 mg

Sodium1450 mg

Trans Fat0.1 g

Potassium800 mg

Calcium125 mg

Iron4.5 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

•Strainer

•Medium Pot

•Baking Sheet

•Large Non-Stick Pan

•Aluminum Foil

•Measuring Spoons

Cooking Steps

Before starting, preheat the broiler to high.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water stock powder and half the Dill-Garlic Spice Blend. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Line a baking sheet with aluminim foil.
Heat a large non-stick pan over medium.
While pan heats, pat chicken dry woth paper towels. Season with Applewood Smoke Spice, salt and pepper.
When pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden. Transfer chicken to prepared baking sheet. Spread half the (half?)apricot spread over top.
Broil in the middle of the oven for 4-8 min, until cooked through.**

While chicken cooks, thinly slice cucumber
Thinly slice green onions.
To a large bowl, add coleslaw cabbage mix, cucumber, half the green onions, sourcream, vinegar remaining Dill-Garlic Spice Blend and remaining? apricot spread. Season with salt and peper. Toss to coat.