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15 minutes
50 minutes
65 minutes
- 20ml oil
- 800g Free Range Chicken Thigh
- 1 onion, diced
- 43g soup mix
- 600ml cream
- 400g can of corn kernels
- Fresh flat-leaf parsley, for garnish
- 400.00 gm basmati rice, cooked
- Preheat your oven to 180 degrees Celsius.
- In a hot frying pan, sear chicken thighs until golden brown, then set aside to cool.
- Brown the diced onion in the same frying pan.
- Dice the chicken into bite-sized pieces and transfer them to a casserole dish. Top the chicken with the cooked onion.
- Combine the French onion soup mix and cream in a separate bowl, then pour over the chicken. Add corn to the dish, cover with foil, and bake in the oven for 50 minutes.
- Sprinkle with vibrant parsley flakes and present on a fluffy basmati rice pillow.
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