Helen’s home Cooking

Chicken Supreme

A quick and easy chicken dish, as with all recipes I shall leave it up to you to decide your chicken preference be it to taste or to budget, from start to finish this dish should take no more than 40mins approx. This is also a great Monday left over Sunday Roast Chicken dish.       (serves 4)


  • 1tbl oil
  • 300g chicken
  • 1 large onion
  • I large red pepper
  • 2 cloves garlic or 2tsp garlic granules or paste
  • 100g mushrooms
  • 1/4 pint milk
  • 1/2  pint hot water
  • 1 Chicken stock cube
  • 1tbl cornflour
  • Black or White Pepper
  • 400g rice
  1. Mix hot water, milk and stock cube together and set aside.
  2. Heat oil in a large saucepan and if using raw chicken fry for 2 or 3 minutes until the chicken starts to brown. If using cooked chicken skip to next bit and then add chicken to the sauce at the point at which you put on your rice to heat it through.
  3. Add the onions, mushroom  &red pepper fry until soft then add the garlic and fry for another minute.
  4. Add the cornflour and stir until everything is coasted.
  5. Add the liquid mix and bring to the boil stirring all the time, once boiling turn the heat down to low and cook until the chicken is cooked through and the veg is soft.
  6. After about 30mins add rice to a pot of boiling salted water, cook according to the packet instructions however I find that a large pot of water, 100g rice per person and cook after bringing back to the boil for 8 minutes, this is what I call my fail safe method however I do appreciate most people have their own way of cooking rice.
  7. Drain rice and serve.

Next week we shall make a tuna pasta dish, on the face of it this shall seem a strange combination but if you go with it I have yet to serve it to anybody that does not like it.tuna-pasta

You shall need, 1 tin tuna steak in oil, 1 tin of cream of chicken soup, 1 chicken stock cube chinese curry paste/mix. I use Maysan hot curry paste, sadly there is no outlet for this in Orkney although I have been trying for many years to get someone to stock it but it is readily available on-line. You can get alternatives in various shops, if you have trouble sourcing this please get in touch.

Pasta of your choice but penne or shells are goods for holding the sauce.

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