Creamy Chicken Pot

This creamy one-pot has an unbelievable flavour and it is very lean.

Swap the chicken for turkey and it will be even leaner 😉

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Serves: 4

Preparation time:30 minutes

Cooking time: 30/40 minutes

Ingredients:

• 6-8 chicken thighs or 2/3 chicken breasts

• 1 onion sliced

• 2 tbsp olive oil

• 3 garlic cloves crushed

• 1 courgette cut into small pieces

• 1 red pepper cut into thin slices

• 100gr chestnut mushrooms sliced

• 80 gr sun dried tomatoes, chopped

• 2 tbsp pitted black olives

• 500ml chicken stock

• 1tsp chilli flakes

• Salt and pepper

• 1 tsp turmeric

• 120gr Uncle Ben rice

• 3/4 handfuls baby spinach

• 3 tbsp crème fraîche

Method:

Heat the oil in a big casserole or in a wok over high heat.

Add the chicken for 2/3 minutes on each side until golden outside.

Remove and set aside on a plate.

Add the onion and the garlic to the casserole, reduce the heat to low and cook for 5 minutes until translucent.

Return the chicken to the pot, add the mushrooms, tomatoes, courgettes, pepper, olives, stock, chilli, salt and pepper, turmeric, and bring up to a simmer.

Add the rice and cook over low heat for about 30 minutes until the rice is ready.

Add some water if needed so the rice will cook evenly.

Last 3 minutes stir in the spinach - until they wilt - and then crème fraîche and then serve with crusty bread.

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