Chicken, coconut and leek rice


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)


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.

  • Total time: Ready in 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1924.64kJ
Fat 14.2g
Saturated Fat 8.2g
Carbohydrate 59.5g
Sugars 5g
Salt 1.5g

Click here for more information about health and nutrition

4 stars

Average user rating Based on 20 ratings

This recipe was first published in Mon Mar 04 10:46:59 GMT 2013.