Speedy Smoky Chicken and Rice
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Speedy Smoky Chicken and Rice

Speedy Smoky Chicken and Rice

with Green Beans and Soured Cream

Looking for a super quick and tasty midweek dinner option? Try cooking up our Speedy Smoky Chicken and Rice in just 15 minutes for a delicious and speedy meal.

Tags:
New
Allergens:
Milk

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.

Preparation Time15 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Green Beans

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

1 sachet(s)

Peri Peri Seasoning

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

1 sachet(s)

Smoky Base Paste

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

20 grams

Butter

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2744 kJ
Energy (kcal)656 kcal
Fat19.8 g
of which saturates10.4 g
Carbohydrate79.8 g
of which sugars13.1 g
Protein42 g
Salt2.79 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Pan

Instructions

Cook Rice
1
  • Boil a half-full kettle. 
  • Trim the green beans. Cut into thirds.
  • Pour the boiling water into a saucepan with 1/4 tsp salt on high heat.
    Boil the rice, 10-12 mins.
  • Once cooked, drain, pop back in the pan and cover.
Fry Chicken
2
  • Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. 
  • Once hot, fry the chicken and beans, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
Flavour Time
3
  • Next, add the peri peri seasoning and tomato puree to the chicken. Stir-fry, 1 min. 
  • Stir in the veg stock paste, smoky base paste, butter, honey and water for the sauce (see pantry for all three). 
  • Bring to a boil. Simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
Dinner's Ready!
4
  • Add the rice to the chicken. Stir well to coat. Taste and season with salt and pepper if needed.   
  • Share between your bowls. Top with the soured cream. 

Enjoy!