• 50 g unsalted butter
  • 325 g chicken thigh fillet, sliced
  • 1 onion, peeled and sliced
  • 300 g rice
  • 1.3 litres chicken stock, made with 1 stock cube
  • 70 g cooked ham
  • 300 g broccoli florets, washed
  • 400 g frozen British garden peas
  • 20 g soft cheese
  • 70 g mild cheese, grated


  1. 1

    Heat half the butter in a large saucepan and fry the chicken for 6-8 minutes until browned and fully cooked through. Remove from the pan and set aside.

  2. 2

    Add the remaining butter to the pan and cook the onion for 5 minutes until soft. Stir in the rice and cook for a further minute.

  3. 3

    Gradually add the stock, a ladle at a time, stirring frequently, adding more as the liquid is absorbed. Cook slowly over a low heat for about 15 minutes until nearly all the stock has been absorbed. Add the chicken, ham, broccoli and peas, and cook for a further 5 minutes.

  4. 4

    Stir through the soft cheese. Scatter over the grated cheese and grind on freshly ground black pepper and serve.

Nutritional Details

Each serving provides
  • Energy 2650kj 633kcal 32%
  • Fat 21.5g 31%
  • Saturates 11.6g 58%
  • Sugars 8.2g 9%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 561kj/134kcal

Each serving provides

15.0g carbohydrate 1.5g fibre 7.5g protein

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