Creamy Chicken and Rice

Method

1. 1Toss the diced chicken in the mix of flour, paprika and nutmeg. Set aside.
2. 2Dice capsicum and celery. Slice the onions and set aside.
3. 3In a thick-bottomed pan on the stove, medium flame, heat the oil and sauté the onions, celery and garlic. Once soft take out of the pan and set aside.
4. 4In the same pan brown the chicken and deglaze the pan with the stock and the lemon juice.
5. 5Return the cooked vegetables to the pan with the rest of the ingredients. Once simmering add the cream and allow to cook for a further 30 mins on a low heat.
6. 6Check that core temperature has been reached. Season with salt and pepper and stir in defrosted peas.