Creamy garlic and chilli chicken rice

creamy garlic chicken

Cooked a roast chicken this weekend? Why not use them up with this recipe. It’s got a bit of a Thai curry feel without the spiciness.

Approx price: £6.94 or £1.74 per portion

Serves: 4

Total time: 35 minutes



  • 1 tablespoon olive oil
  • 225g rice
  • 1 onion (peeled and diced)
  • 1 clove garlic
  • 3 chicken fillets (trimmed and cubed)
  • 0.5 red pepper (de-seed & dicedoptional)
  • 12 button mushrooms (cut in half)
  • 60g cream cheese (Approx)
  • 300mls chicken stock
  • 1 pinch seasoning
  • 3 spring onions (washed and sliced)


  • Wash rice and add it to a pot seasoned hot water and simmer for 20 minutes until cooked
  • Heat oil in a frying pan or wok. Add onion and cook but do not brown
  • Add cubed chicken. Saute for 5 -7 minutes. Add peppers, garlic and mushrooms
  • Add the cream cheese and stock. Stir. Bring to the boil, turn down heat and simmer for 10 minutes to cook the chicken
  • Serve on warm plates garnished with sliced spring onions and a green salad on the side