Chicken with Creamy Caramelised Onion Sauce

and Rice Pilaf
Pan-seared chicken breasts in a creamy caramelised onion sauce.
378 Reviews
Cals 831 · Prot 57 · Carbs 90 · Fat 26
Family-Friendly
Try Hello Chef Now
30 min
Chicken with Creamy Caramelised Onion Sauce and Rice Pilaf
Pan-seared chicken breasts in a creamy caramelised onion sauce.
378 Reviews
Cals 831 · Prot 57 · Carbs 90 · Fat 26
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken breast
Chicken breast
400 Grams
Caramelised onion
White onion
1 Piece
Garlic cloves
2 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Brown sugar
5 Grams
Balsamic vinegar 14*
15 ML
Dried thyme
2 Grams
Cooking cream 4*
200 ML
Black pepper
0.5 Tsp
Water
100 ML
French onion stock cube
1 Piece
Rice pilaf
Carrot
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Basmati rice
150 Grams
Water
300 ML
Green peas
100 Grams
Fresh parsley
15 Grams

Allergens

*14 Sulphur Dioxide, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and finely slice the onions. Peel and mince the garlic.
Caramelise onion

2 Caramelise onion

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min. Once starting to brown, lower the heat to medium and add the garlic, brown sugar, balsamic vinegar and thyme. Cook for 10 min further, stirring frequently, until the onions start to soften.
Boil rice

3 Boil rice

Meanwhile, peel and chop the carrots into small cubes. Heat a pot with a lid over a medium-high heat with a drizzle of oil. Once hot, add the carrots with a pinch of salt and fry for 3 min. Add the rice and measured water and bring to a boil over a high heat.
Finish rice

4 Finish rice

Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, fold the peas into the rice. Remove the pan from heat and keep covered until serving.
Cook chicken

5 Cook chicken

Meanwhile, add the cream, a crack of black pepper, the measured water and stock cube to the onions. Bring the sauce to a simmer and add the chicken. Cover the pan with a lid and simmer for 6 min. Flip the chicken breasts over and cook for an additional 6 min or until the chicken is cooked through.
Serve

6 Serve

Serve the chicken alongside the rice pilaf. Drizzle over any remaining sauce and tear the fresh parsley over the top.
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