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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Creamy Chicken & Rice?
The preparation time for Creamy Chicken & Rice with fresh thyme is between 25 and 40 minutes.
What is the total time required to make Creamy Chicken & Rice with fresh thyme?
The total time required to make Creamy Chicken & Rice with fresh thyme is between 40 and 55 minutes.
How many servings does Creamy Chicken & Rice provide?
4 servings
What are the main ingredients in Creamy Chicken & Rice?
Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Thyme, Garlic Cloves, NOMU Italian Rub, Onion, Onions, Sour Cream, White Basmati Rice
What is the nutritional information of Creamy Chicken & Rice?
Calories: 691, Carbs: 93 grams, Fat: grams, Protein: 46.6 grams, Sugar: 8.7 grams, Salt: 328 grams
How do I prepare Creamy Chicken & Rice?
THYME TO EAT!: Dish up the rice, top with the creamy chicken, and garnish with the remaining thyme. 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. 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. 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.
What should be prepared from my kitchen to make Creamy Chicken & Rice?
Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Thyme, Garlic Cloves, NOMU Italian Rub, Onion, Onions, Sour Cream, White Basmati Rice
How many calories does Creamy Chicken & Rice have?
691 calories
How much fat content does Creamy Chicken & Rice have?
grams
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