Chicken and Cannellini Bean Cassoulet
with Greek style cheese and fluffy rice
This savoury tomato-y stew is a guaranteed weeknight winner. The perfectly fluffy rice is perfect for soaking up every last drop of this rich, hearty bean and chicken dish.
Tags:
Quick
•Family Friendly
Allergens:
Mustard
•Milk
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Cannellini Beans
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Dried Thyme
40 grams
Salad Leaves
150 grams
Rice
1 sachet(s)
Paprika
(Contains Mustard)
100 grams
Greek Style Cheese
(Contains Milk)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kcal)800 kcal
Energy (kJ)3345 kJ
Fat18 g
of which saturates10.41 g
Carbohydrate91.96 g
of which sugars12.1 g
Dietary Fiber15.99 g
Protein57.89 g
Cholesterol0 mg
Salt5.76 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Lid
•Large Pot
Cooking Steps
1
- Boil a large pot of salted water for the rice.
- When boiling, add the rice and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the diced chicken and season with salt and pepper.
- Sear until golden brown on the outside, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Drain and rinse the cannellini beans in a sieve.
3
- Add the chopped tomatoes, paprika and thyme to the pan. Simmer for 5-7 mins, until the sauce has reduced.
- Add 100ml water (double for 4p) and cannellini beans.
- Cook for an additional 4-5 mins.
- Season to taste with salt, pepper and sugar. Add a splash of water to loosen the sauce if required.
4
- Toss the salad leaves with salt, pepper and a drizzle of oil.
- Spoon fluffy rice into bowls and top with the stew. Serve salad alongside.
- Crumble cheese over both salad and stew.
- Finish all with a drizzle of oil and pepper.
