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Chicken and Bacon and Pilaf


Method

  • 400g Golden Sun Basmati rice
  • 2 pkts Bally Manor Chicken Mini BreastFillets
  • 1 pkt Dulano Smoked Bacon Lardons
  • 2 Leeks cut in half lengthways, washed andshredded
  • 1 lrg knob of Dairy Manor Butter
  • 1 Cusina Chicken Stock Cube
  • 1 pinch of Kania Ground Cinnamon(optional) curry powder will work too
  • 1 tub of Morning Fresh Sour Cream (200ml)
  • 1 tbsp Kanpur Garden Spicy Mango Chutney
  • Kania Salt and Pepper

Method

  1. Pre-heat your oven to 170°C.
  2. Put your butter in a large pot over a medium heat, when foaming add your chicken and brown gently for a couple of minutes.Then add the bacon and cook for a further minute or so.
  3. Next add the leeks, then make your stock with 800mls of hot water. Then add your rice and cinnamon and mix well,finally add your stock, salt and pepper.
  4. Bring to a simmer, place a lid on top and cook for 25 minutes in the oven.
  5. When the time is up, fluff the rice up gently with a fork then place a clean tea towel overthe top of the pot without the lid on andleave for a few minutes, this will remove any excess moisture.
  6. Mix the sour cream and mango chutney together then serve with the pilaf.