Chilli Cheese Chicken And Leek

1. 1

   Firstly make up the veg stock and add the milk to the jug, leave it to stand and cool.

2. 2

   Fry the chicken in the oil until sealed, add garlic and leek and gently fry until leek starts to soften.

3. 3

   Place the milk/stock mix in a large pan, add the butter and flour and heat, stirring continuously, until boiling. Once boiling turn down the heat and simmer for 1 minute.

4. 4

   Add chicken, leek and garlic to sauce, stir and add the mixed herbs.

5. 5

   Now add the cheese (I use about 10 cubes but you can do it to taste).

6. 6

   Then once the cheese is incorporated add the chili sauce (again to taste, cumin works really well but I wouldn't add more than about a teaspoon and a half).

7. 7

   Lastly add black pepper.

8. 8

   Simmer while you cook some rice to go with it. It should be ready when the rice is done, but check the chicken in case it needs a little longer :o).

* Per serving · 4 servings · Values may vary.

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