Breaded Chicken Thighs
with Buttery Veggies and Garlic Mayo
Crispy breaded chicken thighs are paired with fluffy rice and honeyed peas and carrots! We are bringing the bright flavours of summer to your table, no matter the season!
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.
Ingredients
280 g
Chicken Thighs
¾ cup
Basmati Rice
1 unit(s)
Carrot
56 g
Green Peas
1 unit(s)
Garlic, cloves
½ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
¼ cup
Mayonnaise
(Contains Egg, Mustard)
1 unit(s)
Honey
1 tbsp
Chicken Stock Powder
(Contains Soy)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425 °F. Wash and dry all produce. Garlic Guide for Step 2: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and stock powder to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.
Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic. Combine mayo and 1/4 tsp (1/2 tsp) garlic in a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. Reserve 1 1/2 tbsp (3 tbsp) garlic mayo in a large bowl.
Add breadcrumbs to a shallow dish.Pat chicken dry with paper towels. Add chicken and half the Zesty Garlic Blend to the large bowl with reserved garlic mayo. Season with salt and pepper, then toss to coat. Working with one chicken thigh at a time, press both sides into breadcrumbs to coat completely. Carefully shake off any excess breadcrumbs.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then breaded chicken. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.** Carefully wipe the pan clean.
Reheat the same pan over medium.When hot, add carrots, honey, 1/3 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Simmer, stirring occasionally, until carrots are tender-crisp, 4-5 min.Add peas and remaining Zesty Garlic Blend.Cook, stirring occasionally, until carrots are softened, and liquid is absorbed. 4-5 min.
Fluff rice with a fork. Divide rice, breaded chicken and buttery veggies between plates. Serve garlic mayo on the side for dipping.
