Creamy Chicken and Rice Hot Dish with Peas and Sweetcorn
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Ingredients
- 500 g boneless chicken thighs, diced
- 250 g long-grain white rice
- 150 g frozen peas
- 150 g frozen sweetcorn
- 1 onion, diced
- 20 g plain flour
- 400 ml chicken stock
- 200 ml whole milk
- 80 g grated cheddar cheese
- 20 g butter
Nutrition (per serving)
- Calories
- 655 kcal
- Protein
- 38.9 g
- Carbohydrate
- 68.1 g
- of which sugars
- 7.3 g
- Fat
- 24.6 g
- of which saturates
- 11.3 g
- Fibre
- 4.3 g
- Salt
- 1.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5).
- 2
Brown the chicken in a little oil with the onion for 6-7 minutes.
- 3
Melt the butter with the plain flour in a separate pan, whisk in the chicken stock and whole milk until smooth, and simmer for 3 minutes.
- 4
Combine the chicken, rice, sauce, peas and sweetcorn in a baking dish and scatter with the grated cheddar cheese.
- 5
Cover with foil and bake for 35-40 minutes until the rice is tender and the chicken is cooked through with no pink remaining, removing the foil for the last 10 minutes.
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