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Chicken and Cannellini Bean Cassoulet

Chicken and Cannellini Bean Cassoulet

with Greek style cheese and fluffy rice

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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
Total Time30 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 pack

Cannellini Beans

1 pack

Chopped Tomato with Onion & Garlic

1 sachet

Dried Thyme

40 g

Rocket

150 g

Rice

1 sachet

Paprika

(ContainsMustard)

100 g

Greek Style Cheese

(ContainsMilk)

260 g

Diced Chicken Breast

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Utensils
Utensilsarrow down iconarrow down icon
•Sieve
•Lid
•Large Pot
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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.