Creamy Boursin Chicken with Vegetables, Saffron Basmati Rice

Ingredients

• 500 g Chicken breast (cut into cubes about 2 cm)
• 1 piece Zucchini (medium, cut into cubes)
• 2 pieces Colored bell peppers (red and yellow, seeded and cut into cubes)
• 1 piece Onion (thinly sliced)
• 2 pieces Garlic cloves (crushed)
• 30 ml Olive oil (for cooking)
• to taste Salt
• to taste Black pepper
• 1 cube Chicken stock cube (dissolved in 250 ml hot water)
• 250 ml Water (for the chicken broth)
• 200 ml Liquid cream (15% fat)
• 150 g Boursin (garlic & fine herbs) (cut into small pieces)
• 200 g Basmati rice (rinsed before cooking)
• 1 cube Saffron stock cube (to flavor the rice)
• 50 g Sun-dried tomatoes (cut into strips)
• 2 tbsp Fresh cilantro (roughly chopped)
• 2 tbsp Chives (finely chopped)

Instructions

1. Prepare the chicken and vegetables

   Cut the chicken breast into cubes about 2 cm. Wash the zucchini, bell peppers, onion and garlic. Cut the zucchini and bell peppers into similarly sized cubes, thinly slice the onion and crush the garlic.

   Time: PT10M

2. Brown the chicken

   In the wok, heat 30 ml olive oil over medium‑high heat. Add the chicken cubes, season with salt and pepper, and brown, stirring every 2‑3 minutes until they are evenly colored.

   Time: PT10M

   Temperature: medium-high

3. Sauté onion and garlic

   Add the sliced onion and crushed garlic to the wok. Sauté for 5 minutes until they become translucent.

   Time: PT5M

   Temperature: medium

4. Stir‑fry the vegetables

   Add the zucchini and bell pepper cubes. Stir‑fry for 5 minutes until they are lightly browned but still crisp.

   Time: PT5M

   Temperature: medium

5. Prepare the broth

   In a small saucepan, bring 250 ml water to a boil, add the chicken stock cube and stir until dissolved.

   Time: PT5M

6. Deglaze and simmer

   Pour the hot broth into the wok, stir, then simmer for 5 minutes to meld the flavors.

   Time: PT5M

   Temperature: medium

7. Add cream and Boursin

   Stir in the liquid cream followed by the Boursin pieces. Reduce heat to low and cook for 10 minutes, stirring gently until a velvety sauce forms.

   Time: PT10M

   Temperature: low

8. Cook the saffron basmati rice

   Rinse the basmati rice, then cook it in a saucepan with 400 ml water, the saffron stock cube and a pinch of salt. Bring to a boil, cover, lower the heat and simmer for 15 minutes until fully absorbed.

   Time: PT15M

   Temperature: boil then simmer

9. Finish the sauce

   Add the sun‑dried tomatoes, the remaining Boursin (about 50 g) and 2 tablespoons of water. Mix and cook for an additional 5 minutes.

   Time: PT5M

   Temperature: low

10. Season and serve

    Stir in the chopped cilantro and chives, mix for 2 minutes over low heat, then serve the creamy chicken over the saffron basmati rice.

    Time: PT5M

    Temperature: low

11. Serving

    Place the rice on plates, spoon over the chicken sauce and sprinkle with a few extra fresh herbs.

    Time: PT0M

Nutrition Facts

Calories

630

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

5 g