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
Allergens:
Milk
•Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Leek
150 grams
Rice
1 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)
260 grams
Diced Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2733 kJ
Energy (kcal)653 kcal
Fat21.4 g
of which saturates11.8 g
Carbohydrate75.3 g
of which sugars5.4 g
Dietary Fiber0 g
Protein41.4 g
Cholesterol0 mg
Salt1.37 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
Instructions
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 the leek. Halve lengthways, then thinly slice.
2
- 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). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Add salt and pepper. Transfer chicken out of the pan.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
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.
- 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, creme fraiche, 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.
