Chilli Cheese Chicken and Leek

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Firstly make up the veg stock and add the milk to the jug, leave it to stand and cool.
  • Fry the chicken in the oil until sealed, add garlic and leek and gently fry until leek starts to soften.
  • 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.
  • Add chicken, leek and garlic to sauce, stir and add the mixed herbs.
  • Now add the cheese (I use about 10 cubes but you can do it to taste).
  • 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).
  • Lastly add black pepper.
  • 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).
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