BBQ Chicken Thighs
with Cheesy Vegetable Rice
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Chicken Thighs
4 tbsp
BBQ Sauce
(Contains Sulphites, Mustard)
10 g
Thyme
113 g
Onion, chopped
380 g
Red Bell Pepper
227 g
Corn Kernels
20 g
Parsley
1 cup
Cheddar Cheese, shredded
(Contains Milk)
1 cup
Basmati Rice
2 unit
Chicken Broth Concentrate
Not included in your delivery
3 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.**)
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.
When the rice is finished cooking, stir the rice, parsley and cheese into the pan with the veggies. Season with salt and pepper.
Divide the cheesy veggie rice between plates and top with the BBQ chicken.
