Double Chicken Breast and Caramelised Onion Rice
with Peas and Chives
- Sulphites
- Egg
- Mustard
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Wheat
This hearty recipe is perfect for a midweek meal. Pair crispy-skinned chicken breasts with a umami-laden black garlic and caramelised onion rice, then serve with peas for a dinner that's perfect for a balanced lifestyle.
Ingredients
1 unit(s)
Onion
80 grams
Sliced Mushrooms
150 grams
Basmati Rice
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
4 unit(s)
British Chicken Breasts
1 bunch(es)
Chives
20 grams
Black Garlic Paste
50 grams
Aioli
(Contains: Egg, Mustard)
120 grams
Peas
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
½ tsp
Sugar
300 milliliter(s)
Water for the Rice
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
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 onion and mushrooms, season with salt and pepper and fry, stirring occasionally, until soft, 10-12 mins.
Once softened, add the sugar (see pantry for amount), stir together and cook for 1 min more.
Stir the rice into the onion 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).
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken 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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Once the chicken is browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
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.
Share the 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 remaining chives. Drizzle over the aioli and the balsamic glaze to finish.
