• Boil a large pot of salted water for the rice.
• Add the rice and cook for 10-12 mins. Drain in a sieve and pop back in the pot.
• Cover with a lid and leave to the side until ready to serve.
• Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.

TIP: If you're in a hurry you can boil the water in your kettle.

• Cut the chicken into 2cm pieces. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
• Heat a drizzle of oil in a large pan over medium-high heat.
• Add the diced chicken and brown on all sides for 3-4 mins (it shouldn't be fully cooked yet).
• Add salt and pepper. Transfer chicken out of the pan.

• Return the (now empty) pan to medium-high heat and melt a knob of butter.
• Add the leeks, salt and pepper. Reduce heat to medium, cover and cook 8-10 mins, or until tender.
• Meanwhile, peel and grate the garlic (or use a garlic press).
• Roughly chop the parsley (stalks and all).

• Once the leeks are cooked and tender, remove the lid.
• Add the chicken, garlic, cream and half the grated cheese.
• Mix and let reduce for 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle
• Serve the rice on plates and spoon the chicken and leek sauce on top.
• Sprinkle with chopped parsley and remaining grated cheese.