Chicken recipes

Seared chicken paella

40 minutes

Chicken breast

Crisp chicken breasts with oak-smoked salt, pan-fried garlic, sunflower sprouts and baby radish

3 to 5 minutes

Thai green curry chicken pot pie

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

2 T extra virgin olive oil
100 g butter
150 g mangetout
150 g green beans
2 T flour
2 x 400 g cans Woolworths Thai green curry soup
1 Woolworths rotisserie chicken, deboned and shredded into bite-sized chunks
2 sheets Woolworths all-butter puff pastry
1 free-range egg, beaten
1 T sesame seeds, for sprinkling
mashed potatoes, for serving salad, for serving

Method

1. Preheat the oven to 180°C. Heat the olive oil and butter in a large pan. Fry the mangetout and green beans over a medium heat until slightly softened. Stir in the flour.

2. Pour in the soup and chicken and stir through, then simmer for 5 minutes.

3. Pour into an ovenproof dish and top with the pastry. You can bake the pastry from frozen. Brush with the beaten egg and sprinkle with the sesame seeds.

4. Bake for 25 minutes or until the pastry is golden brown and puffed up. Serve hot with salad and mashed potatoes.

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Crisp chicken breasts with oak-smoked salt, pan-fried garlic, sunflower sprouts and baby radish

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Thai green curry chicken pot pie

Thai green curry chicken pot pie

Ingredients

Method