Curtis Stone's almond milk braised chicken, corn and asparagus

Cooking time: More than 1 hour

Cuisine: Modern Australian

Type: Budget; Easy; Family

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Almond milk braised chicken, corn and asparagus

Ingredients

2 tbsp Olive Oil
4 Coles Chicken Marylands
1 Onion, thinly sliced
1 cup Fresh Corn Kernels
1 tbsp Fresh Ginger, finely chopped
2 tsp Garlic, finely chopped
3 cups Almond Milk
1 1/2 cups Coles Long Grain White Rice
250 g Asparagus, cut into 1cm pieces on an angle
1/4 cup Basil Leaves, torn
1/2 cup Coconut Milk

Preparation method

Heat the oil in a large saucepan over medium-high heat.

Season the chicken with salt on both sides and cook for 3-4 minutes per side or until golden brown.

Transfer the chicken to a plate and return the pan to medium-high heat. Drain any excess fat from the pan, leaving one tablespoon on oil in the pan.

Add the onions and cook for 3 minutes, stirring often, then add the corn, ginger and garlic and cook for a further 3 minutes.

Add the almond milk and return the chicken to the pan. Bring the liquid to a simmer, then reduce the heat and gently simmer, covered, for 45 minutes to 1 hour.

While the chicken is cooking, cook the rice according to packet instructions and keep warm until serving.

Add the asparagus and basil leaves to the chicken and cook for 2 minutes or until the asparagus is tender.

Add the coconut milk and stir to incorporate.

Season to taste with salt and pepper and serve the chicken in bowls with the broth and vegetables, along with the rice.

Also in this section

Curtis Stone's beef osso bucco and chunky vegetable soup

Curtis Stone's coconut prawn noodle soup

Curtis Stone's curried butternut pumpkin lentils with yoghurt

Curtis Stone's roasted cauliflower and broccoli pasta bake

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