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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 😉


Serves: 4

Preparation time:30 minutes

Cooking time: 30/40 minutes


  • 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


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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