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British Recipes

Chicken and Mushroom Crumble

Chicken and Mushroom Crumble

Chicken and Mushroom Crumble

with Basmati Rice

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This Chicken & Mushroom Crumble with Rice is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:

Rapid

Allergens:

Milk

•Egg

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1

Leek

260

Diced Chicken Breast

1

Chicken Stock Powder

150

Basmati Rice

120

Sliced Mushrooms

25

Panko Breadcrumbs

150

Creme Fraiche

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1.5

Olive Oil

Nutritional information

Energy (kcal)817 kcal

Energy (kJ)3418 kJ

Fat38 g

of which saturates16 g

Carbohydrate77 g

of which sugars5 g

Protein52 g

Salt1.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Cook the Rice

1

a) Bring a large saucepan of water to the boil with 0.25 tsp of salt for the rice. b) When boiling, add the rice and cook for 10-12 mins. c) Drain in a sieve.

Cook the Chicken

2

a) Meanwhile, heat a drizzle of oil in a large (preferably ovenproof) frying pan on medium high heat. b) Once hot, add the chicken and season with salt and pepper. c) Cook until golden on the outside, 3-5 mins. Stir occasionally.

Prep

3

a) While the chicken cooks, trim the root and the dark green leafy part from the leek. b) Halve lengthways then thinly slice. c) Pop the cheese and breadcrumbs in a bowl and add the oil (see ingredient list for amount), stir well.

Cook the Veg

4

a) Preheat your grill to high. b) Once the chicken is browned, add the leek and sliced mushrooms to the pan. TIP: Add a splash more oil if needed. c) Cook until the mushrooms have browned and the leek softened, 4-5 mins. d) Stir occasionally.

Grill

5

a) Once the veggies are soft and chicken is cooked, stir in the creme fraiche and chicken stock powder. IMPORTANT: The chicken is cooked when no longer pink in the middle. b) Bring to a boil and simmer for a minute. c) Taste and add salt and pepper if you feel it needs it.If your pan isn't ovenproof, pop in an oven dish now. d) Sprinkle over the cheesy breadcrumbs and then grill until golden, 2-3 mins.

Finish and Serve

6

a) Fluff up the rice with a fork.Serve in bowls with the chicken crumble on top. Enjoy!

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