Sticky Glazed Chicken Breast and Chipotle Pilaf

Name: Sticky Glazed Chicken Breast and Chipotle Pilaf with Caramelised Onion, Peas and Soured Cream
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Onion; 240 grams Diced British Chicken Breast; 2 unit(s) Garlic Clove**; 15 milliliter(s) Cider Vinegar; 150 grams Basmati Rice; 15 grams Vegetable Stock Paste; 1 sachet(s) Lemon & Herb Seasoning; 120 grams Peas; 20 grams Chipotle Paste; 75 grams Soured Cream; ½ tsp Sugar; 300 milliliter(s) Water for the Rice; 1 tbsp Honey; 20 grams Butter

with Caramelised Onion, Peas and Soured Cream

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This Sticky Glazed Chicken Breast and Chipotle Pilaf combines the Indian technique of pilaf, a sautéed rice dish, with Tex-Mex flavours. Chipotle is full of rich, smoky and fruity flavours with a kick from the chipotle chillies.

Tags:

High Protein

Allergens:

Sulphites

•Milk

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.

Total45 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove**

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

150 grams

Basmati Rice

15 grams

Vegetable Stock Paste

1 sachet(s)

Lemon & Herb Seasoning

120 grams

Peas

20 grams

Chipotle Paste

75 grams

Soured Cream

(Contains: Milk)

Not included in your delivery

½ tsp

Sugar

300 milliliter(s)

Water for the Rice

1 tbsp

Honey

20 grams

Butter

Nutritional information

Energy (kJ)2930 kJ

Energy (kcal)700 kcal

Fat20.1 g

of which saturates10.4 g

Carbohydrate88.5 g

of which sugars18.4 g

Dietary Fibre6.7 g

Protein44.6 g

Salt2.3 g

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

Utensils

•Medium Saucepan

•Lid

•Garlic Press

•Large Frying Pan

Instructions

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, season with salt and pepper and fry, stirring occasionally, until golden and soft, 8-10 mins.

Meanwhile, peel and grate the garlic (or use a garlic press).

Once the onion is golden, stir in the cider vinegar and sugar (see pantry for amount) and allow the vinegar to evaporate, 1 min.

Stir the garlic into the onion and fry for 1 min, then add the rice and stir until coated, 1 min.

Add the vegetable stock paste and 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, sprinkle the lemon & herb seasoning over the chicken and season with pepper.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken and fry until golden brown and cooked through, 2-3 mins each side.

Add the honey (see pantry for amount) and turn the chicken so it's nicely glazed, then remove from the heat. Cover to keep warm. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Once the rice is ready, fluff it up with a fork and stir in the peas, chipotle paste (add less if you'd prefer things milder) and butter (see pantry for amount).

Pop the lid back on and allow the peas to heat through, 1 min.

Taste and season with salt and pepper.