Creamy Chicken in Cheesy Leek Sauce
over rice with bell pepper & parsley
The white end of the leek is the tastiest part! Cut off the root and slice the rest, making sure to remove the outer leaves and cut away the top section, which is tougher and not as tasty.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Leek
1 piece
Red onion
75 g
Basmati rice
½ piece
Garlic
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
1 pinch
Nutmeg
½ piece
Bell pepper
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
1 piece
Chicken breast with Mediterranean herbs
Not included in your delivery
20 g
Flour
¼ tablespoon
Olive oil
15 g
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
50 milliliters
Water for the sauce
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in half of the stock cube (see pantry for amount).
- Cook the rice for 10 - 12 minutes, covered, then drain and set aside.
- Slice the onion into half rings and crush or mince the garlic.
- Thoroughly wash the leek and slice it into thin crescents.
- Chop the bell pepper into thin strips.
Did you know... the majority of the leek's nutrients are in the green part at the top. It is rich in vitamin B6, which is essential for muscles and immunity.
- Cut the chicken into strips.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the garlic for 1 - 2 minutes.
- Add the chicken and the vegetables and fry for 8 - 10 minutes, seasoning with salt and pepper.
- In the meantime, melt the butter in another frying pan over medium heat.
- Add the flour and fry for 2 minutes, stirring continuously.
- Add the water for the sauce and whisk continuously until fully incorporated.
- Crumble in the rest of the stock cube and bring to the boil. Allow to reduce for 1 - 2 minutes, seasoning to taste with pepper.
- Finely chop the parsley and grate a pinch of nutmeg as preferred.
- Stir the cream, the mustard, the nutmeg and the cheese into the sauce.
- Season to taste with salt and pepper, then allow to reduce for 2 - 4 minutes (see Tip).
- Transfer the vegetable mixture to the sauce, along with half of the parsley. Mix well to combine.
Tip: add a splash of water as necessary if the sauce is too thick.
- Serve the rice on deep plates and top with the sauce.
- Garnish with the rest of the parsley to finish.
