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French Creamy Chicken with Seasonal Vegetables & Brown Rice

Savor a French-inspired dish, Creamy Chicken with Seasonal Vegetables and Brown Rice.

369 Reviews

35

Cooking Time

2 People

Serving Size

Chicken

Protein

838

Calories

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil, Salt, Black pepper, Measuring jug, Cooking pot, Chopping board, Knife, Small mixing bowl, and Mixing bowl.

Cooking Instructions

Ingredients

Step 5 : Make the Salad

Chop the green salad into bite-sized pieces and halve the cherry tomatoes. Toss with dressing in a bowl.

450 ml Water for Rice
150 g Brown Rice
7 g Garlic
3 g Thyme
140 g Carrot
125 g Button Mushroom
100 g Celery
7 g Fresh Parsley
80 g Pearl Onion
280 g Chicken Breast Cubes
10 g Butter
200 ml Home Made Vegetable Stock
200 ml Cooking Cream
6 g Flour
100 g Mix Lollo Salad
60 g Red Cherry Tomato
50 ml Vinaigrette Dressing

Allergens

Dairy, Wheat

Step 1 : Cook the Rice

Wash and rinse the rice under running water until clear. In a pot, bring the measured water to a boil, add a pinch of salt, then the rice. Cook uncovered for 5 minutes, then cover, reduce heat, and simmer for 15 minutes. Remove from heat and let it steam.

Nutritional Information

Energy (kJ/kcal)    

838

Protein (g)    

47

Carbohydrates (g)    

91

Fibers (g)    

11

Sugar

16

Fats (g)

40

  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Pan-fry the Chicken

In a medium pot, heat oil over medium heat. Add chicken cubes, thyme, salt, and pepper, cooking until chicken is browned, about 6-8 minutes. Add butter, carrots, onions, mushrooms, and celery, stirring occasionally, for 8-13 minutes until vegetables are tender.

Step 2 : Prep the Ingredients

Peel and finely chop the garlic. Strip the thyme leaves from their stems. Peel and dice the carrots. Halve the mushrooms, dice the celery, chop the parsley, and peel the pearl onions.

Step 4 : Make the Sauce

Pour in vegetable stock and add cooking cream to the chicken and vegetables. Simmer for 8-12 minutes until slightly thickened. Mix flour with a small amount of water to form a paste and gradually stir into the pot to thicken the sauce. Stir in parsley and adjust seasoning with salt and pepper.

Step 6 : Serve and Enjoy!

Divide the cooked brown rice and creamy chicken mixture among plates. Serve with a side of the dressed salad.

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