• 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 from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
• Trim and thinly slice the leek. Peel and grate the garlic.

• Place a large pan over medium-high heat with a drizzle of oil.
• Add the chicken and cook until browned all over, 3-4 mins (it shouldn't be fully cooked yet). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Season with salt and pepper. Transfer chicken from the pan.

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

• Return the (now empty) pan to medium-high heat and melt a knob of butter.
• Once melted, add the leeks and stock powder then season with salt and pepper.
• Reduce heat to medium, cover and cook until tender, 8-10 mins.
• Add the chicken, garlic, creme fraiche, Worcester sauce and half the cheese.
• Mix together and allow to reduce for 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• While the sauce simmers, roughly chop the parsley (stalks and all).
• Fluff up the rice with a fork and divide between plates.
• Spoon the creamy chicken and leeks over the top.
• Sprinkle with chopped parsley and remaining cheese.