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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R142.20
for 4 servings · R35.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Breast needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
Shopping
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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, Chicken Breast, Garlic, NOMU Italian Rub, Onion, Sour Cream, Thyme, 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?
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 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.
What should be prepared from my kitchen to make Creamy Chicken & Rice?
Chicken, Chicken Breast, Garlic, NOMU Italian Rub, Onion, Sour Cream, Thyme, White Basmati Rice
How many calories does Creamy Chicken & Rice have?
691 calories
How much fat content does Creamy Chicken & Rice have?
grams