Creamy Chicken and Leeks
with basmati rice and parsley garnish
Looking for a meal you can put together in a flash that the whole family is sure to love? This creamy chicken and leek dish is as easy to prepare as it is delicious. Suitable both for posh palates and picky eaters!
Tags:
Quick
•Family Friendly
•Eat Me First
Allergens:
Milk
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
1 unit(s)
Leek
150 grams
Rice
1 unit(s)
Garlic
10 grams
Parsley
250 grams
Cream
(Contains Milk)
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4304 kJ
Energy (kcal)1029 kcal
Fat56.56 g
of which saturates3.79 g
Carbohydrate76.38 g
of which sugars4.16 g
Dietary Fiber0 g
Protein49.12 g
Cholesterol0 mg
Salt1 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
•Grater
•Pan with Lid
•Pot
•Lid
Cooking Steps
1
- Boil a large pot of salted water for the rice.
- 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.
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Cut the chicken into 2cm pieces. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Heat a drizzle of oil in a large pan over medium-high heat.
- Add the diced chicken and brown on all sides for 3-4 mins (it shouldn't be fully cooked yet).
- Add salt and pepper. Transfer chicken out of the pan.
3
- Return the (now empty) pan to medium-high heat and melt a knob of butter.
- Add the leeks, salt and pepper. Reduce heat to medium, cover and cook 8-10 mins, or until tender.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
4
- Once the leeks are cooked and tender, remove the lid.
- Add the chicken, garlic, cream and half the grated cheese.
- Mix and let reduce for 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle
- Serve the rice on plates and spoon the chicken and leek sauce on top.
- Sprinkle with chopped parsley and remaining grated cheese.
