Corn & prawn chowder
Try a different take on corn chowder for what is sure to become a family favourite. It's quick to make and you can swap the prawns for chicken if you like
Chicken & chickpea rice
- Preparation and cooking time
- Prep:
- Cook:
- Plus standing
- Easy
- Serves 2-3
Skip to ingredients
- 25g butter
- 1 shallotfinely chopped
- 1 skinless chicken breast(about 180g), cut into strips
- 1 carrot(about 100g), cut into thin batons
- 1 cinnamon stick
- 1 strip lemon zest
- 125g basmati rice
- 2 heaped tbsp raisinsor sultanas
- 250ml chicken stock
- 215g can chickpeas(drained weight 130g)
Nutrition: Per serving (3)
- kcal417low
- fat9g
- saturates5g
- carbs56g
- sugars16g
- fibre5g
- protein24g
- salt0.5g
Method
step 1
Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add the chicken and carrot. Fry the veg until starting to brown, then add the cinnamon and lemon, and season well. Stir in the rice and raisins, then add the stock and bring to a simmer.
step 2
Scatter the chickpeas on top, then cover with the lid. Cook for 15 mins over a low heat until the rice has absorbed all the stock – if the rice is still firm, add 50ml water. Stand for 5 mins, then fluff up the rice. Dot over the remaining butter, then serve.
