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Crispy Chicken and Bacon & Black Garlic Rice

Crispy Chicken and Bacon & Black Garlic Rice

with Peas, Chives and Caramelised Onion
Lily Stevens
Lily StevensUpdated on April 27, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
801 kcal
Protein
: 
65.2g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Sulphites
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Onion

80 grams

Sliced Mushrooms

150 grams

Basmati Rice

1 sachet(s)

White Wine Stock Powder

(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

2 unit(s)

Skin-On British Chicken Breasts

1 bunch(es)

Chives

20 grams

Black Garlic Paste

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

12 grams

Balsamic Glaze

(Contains: Sulphites)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

½ tsp

Sugar

300 milliliter(s)

Water for the Rice

1 tbsp

Honey

Energy (kJ)3352 kJ
Energy (kcal)801 kcal
Fat21.1 g
of which saturates7.1 g
Carbohydrate88.1 g
of which sugars19.9 g
Dietary Fibre6.4 g
Protein65.2 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Lid
•Large Frying Pan

Instructions

Get Started
1

Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat.

Once hot, add the bacon, onion and mushrooms, season with salt and pepper and fry, stirring occasionally, until soft, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once softened, add the sugar (see pantry for amount), stir together and cook for 1 min more.

Add the Rice
2

Stir the rice into the onion, bacon and mushrooms until coated, 1 min.

Add the white wine stock powder and the water for the rice (see pantry for amount) 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 (the rice will continue to cook in its own steam). 

Get Frying
3

Meanwhile, halve the chicken breasts lengthwise down the middle to create two equal-sized, skin-on breasts. TIP: Slice the chicken apart carefully to ensure the skin remains intact.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.

Roast the Chicken
4

Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Final Touches
5

Meanwhile, finely chop the chives (use scissors if easier).

When the rice is cooked, stir in the black garlic paste, peas, a knob of butter (if you'd like) and half the chives. Season with salt and pepper.

When the chicken is cooked, slice widthways into 1cm thick slices.

Serve
6

Share the bacon and black garlic rice between your serving bowls. Top with the sliced chicken.

Drizzle the honey (see pantry for amount) over the sliced chicken.

Sprinkle over the hard Italian style cheese and remaining chives. Drizzle over the balsamic glaze to finish.

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