zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chicken, coconut and leek rice

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chicken, coconut and leek rice

    • Total time: Ready in 30 minutes 30 minutes

    Serves: 4

    Ingredients

    1 tbsp essential Waitrose Vegetable Oil
    2 essential Waitrose British Chicken Breast Fillets (approx 275g), shredded
    2 essential Waitrose Leeks, sliced
    1 essential Waitrose Red Pepper, sliced
    250g Waitrose Basmati Aromatic Rice
    160ml can essential Waitrose Coconut Cream
    600ml chicken stock
    28g pack fresh coriander, chopped (optional)

    Method

    1. Heat the oil in a pan. Fry the chicken for 3 minutes then add the leeks and pepper, cover and fry for 3–4 minutes. Stir in the rice and cook for 1 minute.

    2. Add the coconut cream and stock, bring to the boil and simmer, covered, for 15–20 minutes, or until the rice is tender and the liquid has been absorbed. Check the chicken is cooked through (no pink meat).

    3. Season and stir in the coriander, if using.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars