Our Recipes

Sour Cream Chicken on a bed of Orange Sage Rice (Chef Aaron)

  • 2 Portions
  • 1 hr

400g Dewfresh Chicken breast,

1 tbsp smoked paprika

100g parboiled rice

1 onion

2 bay leaves

3 gloves garlic

1tsp mixed spice

½ glass white wine

6 leaves fresh sage

2 oranges

1 veg cube

1 lemon

60ml fresh cream

Small bunch coriander

3 tbsp crushed walnuts


Sprinkle the chicken with paprika and grill on a preheated pan, then finish roasting in the oven.

Sauté the chopped garlic and onion in butter and olive oil, add the mixed spice then the rice and sauté without browning.

Add the vegetable cube and mix well then add the wine, bring to the boil.

Add approximately 2 cups of warm water and simmer until rice is cooked through.

Once cooked add the chopped sage, walnuts and season well.

Whisk the orange juice in the fresh cream and add the chopped coriander, keep in the fridge until serving. Serve the chicken on the rice with sour cream on, can use rocket or herbs as garnish.