CHICKEN PILAF RECIPE RECIPES

Name: One-pot chicken pilaf
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Cuisine: Indian
Ingredients: 1 tsp sunflower oil; 1 small onion, chopped; 1 large or 2 small boneless, skinless chicken thigh fillets, cut into chunks; 2 tsp curry paste (choose your favourite); a third of a mug basmati rice; two-thirds of a mug chicken stock; 1 mug frozen mixed vegetables; half a mug frozen leaf spinach

ONE-POT CHICKEN PILAF RECIPE | BBC GOOD FOOD

One-pot chicken pilaf recipe | BBC Good Food image

Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!

Provided by Good Food team

Categories Dinner, Main course

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 1

Number Of Ingredients 8

Ingredients

1 tsp sunflower oil
1 small onion, chopped
1 large or 2 small boneless, skinless chicken thigh fillets, cut into chunks
2 tsp curry paste (choose your favourite)
a third of a mug basmati rice
two-thirds of a mug chicken stock
1 mug frozen mixed vegetables
half a mug frozen leaf spinach

Steps:

Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

Nutrition Facts : Calories 663 calories, FatContent 13 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 92 grams carbohydrates, SugarContent 13 grams sugar, ProteinContent 50 grams protein, SodiumContent 1.94 milligram of sodium

44 BEST EXCITING CHICKEN RECIPES - OLIVEMAGAZINE

44 Best Exciting Chicken Recipes - olivemagazine image

Take your chicken dinner to the next level with our recipes, from French casserole to Caribbean stew, Nepalese one-pots to classic chicken curries

Provided by OLIVEMAGAZINE.COM

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PILAF RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

My recipe for fragrant, veg-packed pilaf is good for you, easy to make and absolutely delicious – what’s not to love? Chickpeas add a bit of bite to the pilaf and their fibre content will keep you feeling nice and full. Meanwhile, pepitas are packed with masses of minerals, including iron, which helps you grow healthy nails and hair, and magnesium, which is good for muscle function.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 610 calories per serving

1. Peel the onion and finely slice with the garlic, then peel and halve the carrot lengthways and finely slice at an angle. Pick the parsley leaves and put aside, then finely chop the stalks. Drain the chickpeas.
2. Heat 2 tablespoons of oil in a large, wide, non-stick pan on a medium heat. Add the chopped vegetables and parsley stalks, along with a good pinch of sea salt and black pepper, then cook gently with the lid on for 10 minutes or until softened, stirring occasionally.
3. Pour 300ml of water into a small pot, then add the stock concentrate and bring to a simmer over a medium heat.
4. When the vegetables have softened, add the turmeric. Then add the rice. Finely grate in the lime zest and squeeze in the juice, stirring regularly.
5. Roughly chop and add the apricots along with the chickpeas, then pour in the hot stock. Bring to the boil, simmer for 2 minutes, then cover with a tight-fitting lid. Reduce the heat down to medium-low and cook for 15 to 18 minutes, or until the rice has absorbed all the liquid. Turn off the heat and leave the pan to one side, with the lid on.
6. Meanwhile, put a medium non-stick frying pan over a medium heat, scatter in the pepitas and toast until lightly golden.
7. Decant the yoghurt into a small bowl. Make the harissa into a paste with 2 teaspoons of water, then swirl through the yoghurt.
8. Fluff up the rice with a fork, then divide between plates. Sprinkle the pepitas over the pilaf, then finely chop and scatter over the parsley. Serve with spoonfuls of the spicy yoghurt.

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LEMON RICE PILAF RECIPE: HOW TO MAKE IT

No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. —Taste of Home Test Kitchen
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ONE-POT CHICKEN PILAF RECIPE | BBC GOOD FOOD

Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course
Cuisine Indian
Calories 663 calories per serving

Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

See details

PILAF RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

1. Peel the onion and finely slice with the garlic, then peel and halve the carrot lengthways and finely slice at an angle. Pick the parsley leaves and put aside, then finely chop the stalks. Drain the chickpeas.
2. Heat 2 tablespoons of oil in a large, wide, non-stick pan on a medium heat. Add the chopped vegetables and parsley stalks, along with a good pinch of sea salt and black pepper, then cook gently with the lid on for 10 minutes or until softened, stirring occasionally.
3. Pour 300ml of water into a small pot, then add the stock concentrate and bring to a simmer over a medium heat.
4. When the vegetables have softened, add the turmeric. Then add the rice. Finely grate in the lime zest and squeeze in the juice, stirring regularly.
5. Roughly chop and add the apricots along with the chickpeas, then pour in the hot stock. Bring to the boil, simmer for 2 minutes, then cover with a tight-fitting lid. Reduce the heat down to medium-low and cook for 15 to 18 minutes, or until the rice has absorbed all the liquid. Turn off the heat and leave the pan to one side, with the lid on.
6. Meanwhile, put a medium non-stick frying pan over a medium heat, scatter in the pepitas and toast until lightly golden.
7. Decant the yoghurt into a small bowl. Make the harissa into a paste with 2 teaspoons of water, then swirl through the yoghurt.
8. Fluff up the rice with a fork, then divide between plates. Sprinkle the pepitas over the pilaf, then finely chop and scatter over the parsley. Serve with spoonfuls of the spicy yoghurt.

See details

LEMON RICE PILAF RECIPE: HOW TO MAKE IT

Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

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