Rotisserie chicken with cabbage and leek boullion recipe
Created by The Tesco Recipes team
Use ready-made rotisserie chicken to put together a great meal in minutes. Sauté onions, peas, leeks and cabbage with bay and butter to pack in the plant points and serve with the carved, tender chicken using any leftover juice as a sauce.
See method- Serves 4
- Takes 10 mins
- 565 calories / serving
Ingredients
- 1 large rotisserie chicken
- 400g frozen peas
- 2 leeks, finely cut into rounds
- 1 sweetheart cabbage, finely chopped
- 1½tsp Marigold swiss vegetable bouillon powder mixed with 250ml boiling water
- 2 tbsp olive oil
- 1 white onion, finely chopped
- 3 bay leaves
- 25g butter
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Shop ingredientsEach serving contains
- Energy
- 2345kJ 565.0kcal
- Fat
- 33g
- Saturates
- 10g
- Salt
- 1.9g
- Sugars
- 9g
of the Reference intake
Carbohydrate 17.4gProtein 50.7gFibre 12.4g
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Method
- Gently sauté the onion, leeks and bay leaves in a large heavy bottomed frying pan with the oil and butter for 3 minutes. Then add the cabbage and peas, cook for a further 3 minutes, stirring all the time.
- Add the bouillon stock to the pan and bring to the boil, once boiling turn down and cook for a further 2 minutes, season to taste. Carve your chicken and serve with the bouillon vegetables, pouring any excess stock left in the pan over your food.
- See more Half hour recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
