Allergy free simple chicken and vegetable pilaf recipe

Ingredients

• 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

Method

• 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.