Creamy Chicken and Leeks
with 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:
Family Friendly
•Protein Rich
•Quick
Allergens:
Milk
•Soya
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
1 unit(s)
Leek
150 grams
Rice
2 unit(s)
Garlic
5 grams
Parsley
110 grams
Creme Fraiche
(Contains Milk)
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Chicken Stock
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2765 kJ
Energy (kcal)661 kcal
Fat21.5 g
of which saturates11.8 g
Carbohydrate76.7 g
of which sugars5.9 g
Dietary Fiber0 g
Protein41.7 g
Cholesterol0 mg
Salt2.28 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
•Grater
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Trim and thinly slice the leek. Peel and grate the garlic.
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the chicken and cook until browned all over, 3-4 mins (it shouldn't be fully cooked yet). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with salt and pepper. Transfer chicken from the pan.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- Return the (now empty) pan to medium-high heat and melt a knob of butter.
- Once melted, add the leeks and stock powder then season with salt and pepper.
- Reduce heat to medium, cover and cook until tender, 8-10 mins.
- Add the chicken, garlic, creme fraiche, Worcester sauce and half the cheese.
- Mix together and allow to reduce for 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
4
- While the sauce simmers, roughly chop the parsley (stalks and all).
- Fluff up the rice with a fork and divide between plates.
- Spoon the creamy chicken and leeks over the top.
- Sprinkle with chopped parsley and remaining cheese.
