Speedy Smoky Chicken and Rice
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Speedy Smoky Chicken and Rice

with Green Beans and Soured Cream

Tags:
Super Quick
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

Chicken 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)2738 kJ
Energy (kcal)655 kcal
Fat19.8 g
of which saturates10.5 g
Carbohydrate79.6 g
of which sugars12.9 g
Protein42.1 g
Salt2.72 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Kettle
Knife
Large Saucepan
Large Frying Pan

Instructions

1
  • Boil a half-full kettle. 
  • Trim the green beans. Cut into thirds.
  • Pour the boiling water into a saucepan with 0.25 tsp salt on high heat.
    Boil the rice, 10-12 mins.
  • Once cooked, drain, pop back in the pan and cover.
2
  • Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. 
  • Once hot, fry the diced chicken and beans, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
3
  • Next, add the peri peri seasoning and tomato puree to the chicken. Stir-fry, 1 min. 
  • Stir in the chicken 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.
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!