• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Remove the pot from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, clean the mushrooms with kitchen paper and roughly chop.
• Remove the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.

• Place a large pan over medium-high heat with a drizzle of oil.
• When hot, fry the mushrooms and leek until softened, stirring occasionally, 4-6 mins.
• Season with salt and pepper.
• Once softened, remove from the pan and set aside. Give the pan a quick wipe.

• Return the pan to medium-high heat with a drizzle of oil (if necessary).
• Once hot, add the chicken and season with salt and pepper.
• Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Add the mushrooms and leek back to the pan along with the oregano, stock and creme fraiche. 
• Cook, stirring, until the sauce has reduced slightly, 3-4 mins.
• Stir through the Worcester sauce.
• Season to taste with salt and pepper.

TIP: Add a splash of water if you feel the sauce is too thick.

• Once everything is ready, fluff up the rice with a fork and divide between plates.
• Top with the chicken and creamy mushroom sauce.