Creamy Chicken and Leeks with Irish Bacon Lardons
with black garlic riceCalories
:
882 kcalProtein
:
57.5g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Milk
- Soya
- Sulphites
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Wheat
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
300 grams
Diced Irish Chicken Breast
1 unit(s)
Leek
5 grams
Parsley
110 grams
Creme Fraiche
(Contains: Milk)
2 sachet(s)
Worcester Sauce
(Contains: Soya)
120 grams
Peas
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
150 grams
Rice
20 grams
Black Garlic Paste
100 grams
Irish Bacon Lardons
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3689 kJ
Energy (kcal)882 kcal
Fat31.3 g
of which saturates14 g
Carbohydrate94.3 g
of which sugars13 g
Dietary Fiber29.2 g
Protein57.5 g
Salt5 g
Trans Fat0.1 g
Potassium250 mg
Calcium57 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) 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).
- Once everything is ready, stir the black garlic paste and a knob of butter through the rice.
2
- Roughly chop the parsley (stalks and all).
- Trim the leek and halve lengthways. Thinly slice widthways.
- Place a pan over medium heat with a knob of butter and a drizzle of oil.
- Once hot, add the bacon, leek and chicken. Cook until softened, stirring occasionally, 4-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Cook bacon thoroughly.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- Add the white wine stock, creme fraiche and Worcester sauce.
- Cover and cook until the chicken is cooked and the sauce is thickened, 6-8 mins.
- Add the peas for the final 1-2 mins to allow warm through.
- Add a splash of water to loosen the sauce if necessary. Taste and season with salt and pepper. IMPORTANT: Chicken is cooked when no longer pink in the middle.
4
- Divide the black garlic rice between plates.
- Spoon the creamy bacon, chicken and leeks over the top.
- Sprinkle with chopped parsley.
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