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Sage chicken and rice

by Christina Julia

Sage chicken and rice

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 2 celery sticks, sliced
  • 2 carrots, diced
  • 2 sprigs of fresh sage
  • 300ml/10fl oz chicken stock
  • 350g/12oz skinless chicken breast
  • fillets, cut into 2.5cm/1in cubes 225g/8oz wild rice
  • 400g/14oz canned chopped plum tomatoes dash of Tabasco sauce
  • 2 courgettes, thinly sliced
  • 100g/4oz lean ham, diced
  • salt and freshly ground black pepper


  • Put the onion, garlic, celery, carrots and sage in a large saucepan, and
    pour in the stock. Bring to the boil, cover the pan and simmer for
    5 minutes.
  • Stir the chicken into the pan with the vegetables. Cover the pan and
    continue to cook for a further 5 minutes. Stir in the rice and tomatoes.
  • Add the Tabasco sauce and season well with salt and pepper. Bring to
    the boil, cover and simmer for 25 minutes.
  • Stir in the courgettes and ham, and continue to cook, uncovered, for a
    further 10 minutes, stirring occasionally, until the rice is just tender.
    Remove and discard the sage, and serve ho

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