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!
The quantities provided above are averages only.
Ingredients
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)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
120 grams
Peas
10 grams
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- 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.
- Place a pan over medium heat (no oil).
- Once hot, dry-fry the pine nuts until toasted, 2-3 mins. Remove from the pan and set aside.
- Return the pan to medium-high heat with a drizzle of oil.
- Cook the chicken until browned all over, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with salt and pepper. Remove the 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.
- Return the (now empty) pan to medium-high heat with a knob of butter.
- Once the butter is melted, add the leeks and stock. Season with salt and pepper.
- Reduce heat to medium, cover and cook until softened, 8-10 mins.
- Add the chicken, garlic, creme fraiche, Worcester sauce and peas.
- Mix together and cook until reduced slightly, 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- 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, cheese and toasted pine nuts.
