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
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.
Typical values per serving:
This recipe was first published in March 2013.