Chicken Pilaf

Chicken pilaf

This is a very simple one-pot dinner that only takes half an hour to make. You can adapt it to your own tastes by using whatever herbs and spices take your fancy – just use this as a base recipe and improvise. It’s also low-fat and well-balanced. What more could you ask?

Serves 2

4 chicken pieces – drumsticks, thighs, or breasts (cube the breasts if you like).
Basmati rice. I used a large mugfull for two people.
Chicken stock – twice the amount of rice, so I used two mugfulls. If you have fresh stock, use that. If not, a stock cube will do.
1 large onion, chopped
2 cloves of garlic, finely chopped
Peas, frozen or fresh. However much you like.
A tablespoon of oil/butter

The Cooking

You need a wide-bottomed pan that has a lid. Heat up the oil and/or butter in the pan until it’s good and hot. Fry the chicken on all sides so they get some nice colouring – they don’t have to be cooked through, just a bit browned. Take chicken out of the pan and set it aside.

Now add the onion and fry until it’s just turning golden. Add the garlic, fry for another minute and then add the rice and chicken. Give it a good stir for a minute or so, so that the rice absorbs all the juices, and then add the stock. If you’re adding herbs and/or spices, do so now. Tarragon, thyme, cumin, parsley and coriander would all work well (although not all at the same time. That would be madness). Turn the heat down, put the lid on the pan and leave it for 20 minutes.

After 20 minutes the stock should be mostly absorbed and the rice and chicken cooked – check to make sure, and add the peas. Cook for another 3 or 4 minutes, have a taste and add salt if you think it needs it. That’s it! Serve it up and eat it. Very nice.


4 Responses to “Chicken Pilaf”

  1. smilespray Says:

    I make variants over this dish myself; pilaf and/or hen fricassee. It’s much quicker to cook with chicken – looks like a good alternative for when you are short on time.

    I like adding a bit of turmeric to my pilafs – the the yellow contrasts with the green peas and is a little more exciting for kids. Also good for you!

    …but of course you can always substutite with tinned chicken and instant rice to save a couple of minutes… 😉

  2. 101things Says:

    Tumeric for yellow rice – yes, a very good idea. It can look a bit bland and pale otherwise.

    And shoo with your tinned chicken!

  3. Vicki Hill Says:

    I cook this rice but as I am not a big lover of green peas I add a tin of drained champignons instead with saffron for colour. Delicious!

  4. Rima Says:

    I made this because we were having diversity week at work so I cooked this quick dish to pass it off as an Indian dish, it was very quick to make and so delicious that everyone asked for the recipe and I directed them to this page and they now make it regularly for their family and friends. A great dish

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