Creamy chicken and rice

Updated at: Thu, 17 Aug 2023 03:46:02 GMT

Step 1

Heat the oil in a large saucepan or deep sauté pan over a high heat and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly.

Step 2

Add the chicken to the pan and cook for 1 minute more, stirring. Add the rice and the stock, stir well then cover the pan with a lid and bring to a simmer.

Step 3

Reduce the heat and simmer gently for 10 minutes, stirring occasionally until the rice is tender and saucy. You will need to stir more often towards the end of the cooking time to prevent the rice sticking. Add a splash of water if needed.

Step 4

Stir in the peas and half the cheese and cook for 3 minutes more, or until the peas are hot, stirring constantly. Season to taste with a little salt if needed and lots of freshly ground black pepper. Serve the rest of the cheese separately for sprinkling on top.

Step 5

This recipe uses leftover roast chicken from the Easy roast chicken recipe which is also part of the Budget meal plan for four. You can also use raw chicken for this dish, just cut it into small pieces and fry it with the onion in step one. Boneless thigh or breast will work well. If you don’t have chicken leftover from a roast, you can use any cooked chicken – rotisserie style chicken is fine as are small packs of cooked chicken but they can be expensive. Chopped ham or bacon could be used instead if you have some handy.

Step 6

Sliced mushrooms and vegetable stock can be used instead of chicken for a meat-free meal.

Step 7

If you have any Parmesan handy, you can use it instead of the cheddar.

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