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Creamy Chicken and Leeks

Creamy Chicken and Leeks

with rice and parsley garnish

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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:Chef's Choice•Family Friendly•Eat Me First
Allergens:Milk•Soya
Total Time30 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

320 g

Chicken Breast

1 piece

Leek

150 g

Rice

1 piece

Garlic

5 g

Parsley

250 g

Cream

(ContainsMilk)

25 g

Grated Italian Style Hard Cheese

(ContainsMilk)

1 sachet

Worcester Sauce

(ContainsSoya)

Not included in your delivery

to taste

Oil

to taste

Butter

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)1121 kcal
Energy (kJ)4689 kJ
Fat56.56 g
of which saturates33.8 g
Carbohydrate77 g
of which sugars9.19 g
Dietary Fiber0 g
Protein48.33 g
Cholesterol0 mg
Salt1.43 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
•Grater
•Pan with Lid
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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, Worcester sauce 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.