Creamy Italian Style Chicken
with Peas, Leek, Pesto and Rice
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
4 unit(s)
British Chicken Thighs
2 unit(s)
Garlic Clove
1 unit(s)
Leek
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
120 grams
Peas
25 grams
Sun-Dried Tomato Paste
32 grams
Pesto
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken thighs flat in the pan. Season with salt and pepper. Fry until the chicken is browned, 4-5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
While it fries, peel and grate the garlic (or use a garlic press). Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Once browned, transfer the chicken to a plate lined with kitchen paper (you'll finish cooking it in the sauce later).
Clean the (now empty) frying pan and pop back on medium heat with a drizzle of oil. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Add the garlic and fry for 30 secs.
Next, stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Add the chicken back into the pan.
Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the sauce has thickened, stir in the peas and simmer, 1-2 mins.
Stir in the sun-dried tomato paste and pesto.
Season with salt and pepper. Add a splash of water if you feel it needs it, then remove from the heat.
Once everything's ready, share the rice between your bowls.
Top with the chicken and spoon over the sauce.
Enjoy!
