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    You are in: Home / Recipes / Chilli Cheese Chicken and Leek Recipe
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    Chilli Cheese Chicken and Leek

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Cakehead's Note:

    I made this for my husband, it's now one of his favourite things in the world! It *just* serves the three of us, I say *just* because the little 'un (two and a half year old) is eating like a hoover at the moment.

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    Units: US | Metric


    1. 1
      Firstly make up the veg stock and add the milk to the jug, leave it to stand and cool.
    2. 2
      Fry the chicken in the oil until sealed, add garlic and leek and gently fry until leek starts to soften.
    3. 3
      Place the milk/stock mix in a large pan, add the butter and flour and heat, stirring continuously, until boiling. Once boiling turn down the heat and simmer for 1 minute.
    4. 4
      Add chicken, leek and garlic to sauce, stir and add the mixed herbs.
    5. 5
      Now add the cheese (I use about 10 cubes but you can do it to taste).
    6. 6
      Then once the cheese is incorporated add the chili sauce (again to taste, cumin works really well but I wouldn't add more than about a teaspoon and a half).
    7. 7
      Lastly add black pepper.
    8. 8
      Simmer while you cook some rice to go with it. It should be ready when the rice is done, but check the chicken in case it needs a little longer :o).

    Ratings & Reviews:


    Nutritional Facts for Chilli Cheese Chicken and Leek

    Serving Size: 1 (448 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1042.0
    Calories from Fat 428
    Total Fat 47.6 g
    Saturated Fat 21.7 g
    Cholesterol 167.4 mg
    Sodium 313.3 mg
    Total Carbohydrate 107.5 g
    Dietary Fiber 2.6 g
    Sugars 1.8 g
    Protein 42.8 g

    The following items or measurements are not included:

    dried herbs

    vegetable stock

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