Solo: Chicken Lazone

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Solo: Chicken Lazone

Free-range chicken in creamy garlic, chilli & onion sauce. Inspired by a dish from Brennan's Restaurant in New Orleans.

Ingredients to serve 1

  • 1 x chicken breast - cut into small cubes
  • 1 tbsp x butter for the chicken (from your pantry)
  • ½ tsp x chilli powder (or less if you prefer mild)
  • ½ tsp x onion powder
  • ½ tsp x garlic powder
  • 30ml x cream
  • ¼ cup x jasmine rice
  • 1 tbsp x butter for the spinach (from your pantry)
  • ¼ x onion - peel and slice finely
  • 50g x baby spinach
  • ½ tsp x Lady’s House Seasoning
  • ⅛ tsp x lemon juice
  • ⅛ tsp x lemon zest
  • salt and pepper (from your pantry)


Step 1

Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 2

Chicken: Mix the chilli powder, onion powder, garlic powder and a little freshly ground salt and pepper in a mixing bowl. Add the chicken breast roll it around to coat well with the spices.

Step 3

Melt half the butter (quantity for the chicken) in a frying pan on medium heat. Add the chicken and pan fry for 6 or 7 minutes on side and then turn and cook for another 6 or 7 minutes. (Turn only once.) Lower the heat and add the cream and stir for a few minutes until the sauce thickens. Add the remaining butter (for the chicken). When the butter has melted remove from the stove and keep warm.

Step 4

Spinach: Grate the rind of the lemon to create zest, then cut in half and juice. Melt the butter (quantity for the spinach) in a saucepan over medium heat. Add the sliced onion and sauté for about 4 minutes until softened. Add the spinach and toss to wilt, about a minute. Sprinkle with Lady’s House Seasoning, lemon zest and lemon juice. Remove from stove and serve immediately.

Step 5

Serve: Place the chicken breast and a serving of rice on the plate and top with creamy sauce. Add a serving of spinach on the side.