It’s chicken and rice, but made with high-quality ingredients and that special UCOOK touch! A sour cream-based sauce, infused with thyme, NOMU Italian rub & garlic, covers juicy slices of chicken. Served on a bed of fluffy, steamed basmati rice.
Creamy Chicken & Rice
Creamy Chicken & Rice
with fresh thyme
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Thyme
- Garlic Cloves
- NOMU Italian Rub
- Onion
- Onions
- Sour Cream
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SAUCE
Loosen the sour cream with 100ml of water. Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). In the final minute, add the grated garlic, ½ the picked thyme and the NOMU rub. Fry until fragrant and pour in the loosened sour cream. Simmer until slightly thickening, 3-4 minutes. Mix in the sliced chicken and season.
THYME TO EAT!
Dish up the rice, top with the creamy chicken, and garnish with the remaining thyme.
White Basmati Rice - 100ml
Free-range Chicken Breast - 1
Sour Cream - 50ml
Onion - 1
Garlic Cloves - 1
Fresh Thyme - 3g
NOMU Italian Rub - 10ml
RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SAUCE
Loosen the sour cream with 200ml of water. Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). In the final minute, add the grated garlic, ½ the picked thyme and the NOMU rub. Fry until fragrant and pour in the loosened sour cream. Simmer until slightly thickening, 3-4 minutes. Mix in the sliced chicken and season.
THYME TO EAT!
Dish up the rice, top with the creamy chicken, and garnish with the remaining thyme.
White Basmati Rice - 200ml
Free-range Chicken Breasts - 2
Sour Cream - 100ml
Onion - 1
Garlic Cloves - 2
Fresh Thyme - 5g
NOMU Italian Rub - 20ml
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SAUCE
Loosen the sour cream with 300ml of water. Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). In the final minute, add the grated garlic, ½ the picked thyme and the NOMU rub. Fry until fragrant and pour in the loosened sour cream. Simmer until slightly thickening, 4-5 minutes. Mix in the sliced chicken and season.
THYME TO EAT!
Dish up the rice, top with the creamy chicken, and garnish with the remaining thyme.
White Basmati Rice - 300ml
Free-range Chicken Breasts - 3
Sour Cream - 150ml
Onions - 2
Garlic Cloves - 3
Fresh Thyme - 8g
NOMU Italian Rub - 30ml
RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SAUCE
Loosen the sour cream with 400ml of water. Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). In the final minute, add the grated garlic, ½ the picked thyme and the NOMU rub. Fry until fragrant and pour in the loosened sour cream. Simmer until slightly thickening, 4-5 minutes. Mix in the sliced chicken and season.
THYME TO EAT!
Dish up the rice, top with the creamy chicken, and garnish with the remaining thyme.
White Basmati Rice - 400ml
Free-range Chicken Breast - 4
Sour Cream - 200ml
Onions - 2
Garlic Cloves - 4
Fresh Thyme - 10g
NOMU Italian Rub - 40ml
Woolies Products in this dish
