One-pot creamy chicken, leek & rice

• Chicken thighs (bone-in)700g
• Leeks250g
• Basmati rice300g
• Stock cubes (12 pack)1
• Frozen garden peas150g
• Soft cheese100g
• Garlic (4 bulbs, approx 40 cloves)2

Plus salt and pepper. About £3.77 for the amounts used.

Method

1. 1

   Take the chicken off the bone, remove the skin and cut into chunks. Brown in a large deep pan for 5 minutes.

2. 2

   Add 250g sliced leeks and 2 crushed garlic cloves and cook for 4 minutes. Stir in 300g rice.

3. 3

   Add 1 stock cube dissolved in 650ml boiling water, cover and cook gently for 15 minutes until the rice is tender and the chicken cooked through. Add 150g frozen peas for the last 3 minutes.

4. 4

   Stir in 100g soft cheese until creamy. Season and serve.