Chicken in Creamy Wild Mushroom Sauce
with Peas and Basmati 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
260 grams
Diced British Chicken Thigh
15 grams
Wild Mushroom Paste
75 grams
Creme Fraiche
(Contains: Milk)
150 grams
Basmati Rice
120 grams
Peas
2 unit(s)
Garlic Clove
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
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).
Meanwhile, Heat a drizzle of oil in a frying pan on medium-high heat.
Once the oil is hot, add the diced chicken thigh and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
While the chicken cooks, peel and grate the garlic (or use a garlic press).
Once the chicken is cooked, add the garlic and stir-fry for 30 secs.
Next, stir in the water (see pantry for amount) and the wild mushroom paste.
Bring to the boil then reduce the heat and simmer until thickened, 5-6 mins.
Once the sauce has thickened, stir in the creme fraiche and peas and allow to heat through, 1-2 mins. Then remove from the heat.
TIP: Add a splash more water if the sauce needs loosening up.
Once everything is ready, share the rice out between your serving bowls and spoon over the creamy chicken in mushroom sauce.
Enjoy!
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