Pollo al Verdeo (Chicken in Spring Onion Cream Sauce)
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Ingredients
- 700 g chicken thigh fillets, sliced
- 6 spring onions, sliced
- 2 garlic cloves
- 100 ml white wine
- 200 ml double cream
- 300 g long grain white rice
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 757 kcal
- Protein
- 41.3 g
- Carbohydrate
- 61.5 g
- of which sugars
- 2.2 g
- Fat
- 35.8 g
- of which saturates
- 17.7 g
- Fibre
- 1.7 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to the pack instructions.
- 2
Heat the olive oil in a wide pan and brown the chicken for 6-7 minutes, until cooked through with no pink remaining. Lift out.
- 3
Add the spring onions and garlic to the pan and cook for 3 minutes, then pour in the white wine and simmer for 2 minutes.
- 4
Return the chicken to the pan, stir in the double cream and simmer for 3-4 minutes, until slightly thickened.
- 5
Serve over the rice.
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