Golden Tomato Chicken & Rice

Savour the sweet & tangy flavours of sun-dried tomatoes in this deliciously creamy chicken dish. With a side of crispy-skinned baby potatoes that have been roasted in the oven and a fresh green salad dotted with plump peas, you can look forward to an easy cook in the kitchen and a lovely meal at the dinner table.

Golden Tomato Chicken & Rice

with jasmine rice & fresh chives

4.8

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Water
  • Paper Towel
  • Butter
  • Seasoning (salt & pepper)
Photo of Golden Tomato Chicken & Rice
  1. READY. STEADY. COOK!

    Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. WINNER Chicken DINNER

    Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken for 1-2 minutes per side. Remove from the pan, season and set aside.

  3. GRATE, CHOP & SIMMER

    Return the pan to medium-high heat with a drizzle of oil. Sauté the garlic until fragrant, 1-2 minutes (shifting constantly). Add the sun-dried tomatoes and fry, 1-2 minutes (shifting occasionally). Stir in the cream, 65ml [125ml]|#7DA0D7 of warm water, and simmer until slightly reduced, 5-6 minutes (stirring occasionally). In the final 1-2 minutes, mix in the Chicken. Loosen with a splash of warm water if it’s too thick.

  4. PLUMP UP THE Peas

    Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the green leaves, the peas, a drizzle of olive oil, and seasoning.

  5. TIME TO DINE!

    Dish up the fluffy rice and top with the sun-dried tomato Chicken with all the sauce. Side with the green salad and sprinkle over the chives. Yum!

  • Jasmine Rice - 100ml

  • Free-range Chicken Mini Fillets - 150g

  • Garlic Clove - 1

  • Sun-dried Tomatoes - 20g

  • Fresh Cream - 50ml

  • Peas - 40g

  • Green Leaves - 20g

  • Fresh Chives - 3g

  1. READY. STEADY. COOK!

    Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. WINNER Chicken DINNER

    Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken for 1-2 minutes per side. Remove from the pan, season and set aside.

  3. GRATE, CHOP & SIMMER

    Return the pan to medium-high heat with a drizzle of oil. Sauté the garlic until fragrant, 1-2 minutes (shifting constantly). Add the sun-dried tomatoes and fry, 1-2 minutes (shifting occasionally). Stir in the cream, 65ml [125ml]|#7DA0D7 of warm water, and simmer until slightly reduced, 5-6 minutes (stirring occasionally). In the final 1-2 minutes, mix in the Chicken. Loosen with a splash of warm water if it’s too thick.

  4. PLUMP UP THE Peas

    Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the green leaves, the peas, a drizzle of olive oil, and seasoning.

  5. TIME TO DINE!

    Dish up the fluffy rice and top with the sun-dried tomato Chicken with all the sauce. Side with the green salad and sprinkle over the chives. Yum!

  • Jasmine Rice - 200ml

  • Free-range Chicken Mini Fillets - 300g

  • Garlic Clove - 1

  • Sun-dried Tomatoes - 40g

  • Fresh Cream - 100ml

  • Peas - 80g

  • Green Leaves - 40g

  • Fresh Chives - 5g

  1. READY. STEADY. COOK!

    Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. WINNER Chicken DINNER

    Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken for 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season and set aside.

  3. GRATE, CHOP & SIMMER

    Return the pan to medium-high heat with a drizzle of oil. Sauté the garlic until fragrant, 1-2 minutes (shifting constantly). Add the sun-dried tomatoes and fry, 1-2 minutes (shifting occasionally). Stir in the cream, 200ml [250ml]|#7DA0D7 of warm water, and simmer until slightly reduced, 7-8 minutes (stirring occasionally). In the final 1-2 minutes, mix in the Chicken. Loosen with a splash of warm water if it’s too thick.

  4. PLUMP UP THE Peas

    Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the green leaves, the peas, a drizzle of olive oil, and seasoning.

  5. TIME TO DINE!

    Dish up the fluffy rice and top with the sun-dried tomato Chicken with all the sauce. Side with the green salad and sprinkle over the chives. Yum!

  • Jasmine Rice - 300ml

  • Free-range Chicken Mini Fillets - 450g

  • Garlic Cloves - 2

  • Sun-dried Tomatoes - 60g

  • Fresh Cream - 150ml

  • Peas - 120g

  • Green Leaves - 60g

  • Fresh Chives - 8g

  1. READY. STEADY. COOK!

    Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. WINNER Chicken DINNER

    Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken for 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season and set aside.

  3. GRATE, CHOP & SIMMER

    Return the pan to medium-high heat with a drizzle of oil. Sauté the garlic until fragrant, 1-2 minutes (shifting constantly). Add the sun-dried tomatoes and fry, 1-2 minutes (shifting occasionally). Stir in the cream, 200ml [250ml]|#7DA0D7 of warm water, and simmer until slightly reduced, 7-8 minutes (stirring occasionally). In the final 1-2 minutes, mix in the Chicken. Loosen with a splash of warm water if it’s too thick.

  4. PLUMP UP THE Peas

    Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the green leaves, the peas, a drizzle of olive oil, and seasoning.

  5. TIME TO DINE!

    Dish up the fluffy rice and top with the sun-dried tomato Chicken with all the sauce. Side with the green salad and sprinkle over the chives. Yum!

  • Jasmine Rice - 400ml

  • Free-range Chicken Mini Fillets - 600g

  • Garlic Cloves - 2

  • Sun-dried Tomatoes - 80g

  • Fresh Cream - 200ml

  • Peas - 160g

  • Green Leaves - 80g

  • Fresh Chives - 10g

Frequently Asked Questions

What is the preparation time for Golden Tomato Chicken & Rice?

The preparation time for Golden Tomato Chicken & Rice with jasmine rice & fresh chives is between 20 and 40 minutes.

What is the total time required to make Golden Tomato Chicken & Rice with jasmine rice & fresh chives?

The total time required to make Golden Tomato Chicken & Rice with jasmine rice & fresh chives is between 30 and 50 minutes.

How many servings does Golden Tomato Chicken & Rice provide?

4 servings

What are the main ingredients in Golden Tomato Chicken & Rice?

Chicken, Free-range Chicken Mini Fillets, Fresh Chives, Fresh Cream, Garlic Clove, Garlic Cloves, Green Leaves, Jasmine Rice, Peas, Sun-Dried Tomatoes

What is the nutritional information of Golden Tomato Chicken & Rice?

Calories: 748, Carbs: 86 grams, Fat: grams, Protein: 44.9 grams, Sugar: 8.5 grams, Salt: 364 grams

How do I prepare Golden Tomato Chicken & Rice?

GRATE, CHOP & SIMMER: Return the pan to medium-high heat with a drizzle of oil. Sauté the garlic until fragrant, 1-2 minutes (shifting constantly). Add the sun-dried tomatoes and fry, 1-2 minutes (shifting occasionally). Stir in the cream, 65ml [125ml]|#7DA0D7 of warm water, and simmer until slightly reduced, 5-6 minutes (stirring occasionally). In the final 1-2 minutes, mix in the chicken. Loosen with a splash of warm water if it’s too thick. WINNER CHICKEN DINNER: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken for 1-2 minutes per side. Remove from the pan, season and set aside. TIME TO DINE!: Dish up the fluffy rice and top with the sun-dried tomato chicken with all the sauce. Side with the green salad and sprinkle over the chives. Yum! READY. STEADY. COOK!: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. PLUMP UP THE PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the green leaves, the peas, a drizzle of olive oil, and seasoning.

What should be prepared from my kitchen to make Golden Tomato Chicken & Rice?

Chicken, Free-range Chicken Mini Fillets, Fresh Chives, Fresh Cream, Garlic Clove, Garlic Cloves, Green Leaves, Jasmine Rice, Peas, Sun-Dried Tomatoes

How many calories does Golden Tomato Chicken & Rice have?

748 calories

How much fat content does Golden Tomato Chicken & Rice have?

grams

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