Chicken with Creamy Caramelised Onion Sauce

Name: Chicken with Creamy Caramelised Onion Sauce and Rice Pilaf
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of White onion; 2 Piece of Garlic cloves; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 5 Grams of Brown sugar; 15 ML of Balsamic vinegar; 2 Grams of Dried thyme; 200 ML of Cooking cream; 1 Tsp of Black pepper; 100 ML of Water; 1 Piece of Chicken stock cube; 1 Piece of Carrot; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 150 Grams of Basmati rice; 300 ML of Water; 100 Grams of Green peas; 15 Grams of Fresh parsley

and Rice Pilaf

Pan-seared chicken breasts in a creamy caramelised onion sauce.

135 Reviews

Cals 838 · Prot 58 · Carbs 98 · Fat 27

Family Friendly

30 min

Chicken with Creamy Caramelised Onion Sauce and Rice Pilaf

Pan-seared chicken breasts in a creamy caramelised onion sauce.

135 Reviews

Cals 838 · Prot 58 · Carbs 98 · Fat 27

Family Friendly

Ingredients

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

Chicken stock cube 4*5*9*15*

0.5 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, *5 Eggs, *9 Soya, *15 Celery

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3489 / 838
Fats (g)	27.1
of which saturated (g)	17.8
Carbohydrates (g)	98
of which sugars (g)	17.3
Fibers (g)	6.4
Proteins (g)	58.3
Salt (g)	2.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Prep

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

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.

Tip! Cook the onion for up to 30 min over a low heat. The longer and lower you cook them for, the sweeter they will become!

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.

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.

5 Cook chicken

Meanwhile, add the cream, a crack of black pepper, the measured water and 0.5 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.