Chicken and vegetable chaudree recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 477 calories / serving
  • Freezable
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Heat the olive oil and butter together in a large casserole dish over a moderate heat. Add the potato and carrots and saute for 4-5 minutes, stirring occasionally, until they start to soften.

Cover with a lid and reduce the heat, allowing the steam to soften the vegetables for 5-6 minutes. Add the chicken and the chicken stock at this point, stir well, and bring to the boil. Cook until the chicken is cooked through with no pink showing. 

Simmer for 10 minutes, then add the peas. Cook for a further 2 minutes and stir through the cream.

Adjust the seasoning as necessary, keeping the chowder over a low heat. Spoon into serving bowls and serve immediately. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 25g butter
  • 25g olive oil
  • 2 medium carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 100g frozen peas
  • 4 small skinless chicken breasts, diced
  • 1.2l chicken stock
  • 300ml Creamfields 18% fat cream
  • salt
  • pepper
  • Energy 1990kj 477kcal 24%
  • Fat 27g 38%
  • Saturates 14g 70%
  • Sugars 7g 7%
  • Salt 3.1g 52%

of the reference intake
Carbohydrate 26g Protein 30.5g Fibre 4.9g


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