Friday, March 15, 2013

Allergy free simple chicken and vegetable pilaf recipe

  • 1 tbsp olive oil
  • 400g chicken thigh fillets, trimmed, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 125g green beans, sliced
  • 1 garlic clove, crushed
  • 4-6 cherry tomatoes, chopped
  • 1½ cups rice, rinsed until the water runs clear
  • 2¼ cups chicken stock made from a Massel vegetarian chicken ultracube
  • 1 cup frozen peas
  • Cracked pepper, to taste

  • Heat the oil in a large frying pan over a medium-high heat.
  • Add the chicken and cook until light golden.
  • Remove the chicken to a plate.
  • Reduce the heat to medium.
  • Add the onion, beans and garlic to frying pan.
  • Cook, stirring occasionally, until the onion softens slightly.
  • Add the tomatoes, rice and chicken stock.
  • Increase the heat to high and bring the mixture to the boil.
  • Reduce the heat to medium-low.
  • Cover and cook for 6 minutes.
  • Add the peas and chicken to the rice mixture.
  • Recover and cook for a further 6 minutes or until the chicken stock is absorbed.
  • Remove the frying pan from the heat.
  • Set the frying pan aside, still covered, for 5 minutes.
  • Gently stir the rice mixture.
  • Season with cracked black pepper.

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