Chicken Pilaf

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 500g shredded cooked chicken
 250g basmati ( or long grain rice )
 500 ml good chicken stock
 1 chopped onion
 4 carrots peeled and chopped
 2 garlic cloves minced
 1/2-1 red chilli ( finely chopped ) optional
 50g frozen peas
 50g spinach , or blanched kale
 1 tblspns olive oil

1

Heat the oil in a large pan

2
3
4
5

Add in the onion and carrots , fry until starting to soften

6
7
8
9

Add in the garlic , chilli and rice and stir to coat in the oil

10
11
12
13

Stir in the chicken

14
15
16
17

Pour in the stock

18
19
20
21

Bring to a simmer . Put a lid on and simmer for 15 minutes

22
23
24
25

Add the peas and more stock if needed

26
27
28
29

Cook for another 5 minutes

30
31
32
33

Stir through the spinach ( or kale )

34
35
36
37

Once wilted serve

Category

Ingredients

 500g shredded cooked chicken
 250g basmati ( or long grain rice )
 500 ml good chicken stock
 1 chopped onion
 4 carrots peeled and chopped
 2 garlic cloves minced
 1/2-1 red chilli ( finely chopped ) optional
 50g frozen peas
 50g spinach , or blanched kale
 1 tblspns olive oil

Directions

1

Heat the oil in a large pan

2
3
4
5

Add in the onion and carrots , fry until starting to soften

6
7
8
9

Add in the garlic , chilli and rice and stir to coat in the oil

10
11
12
13

Stir in the chicken

14
15
16
17

Pour in the stock

18
19
20
21

Bring to a simmer . Put a lid on and simmer for 15 minutes

22
23
24
25

Add the peas and more stock if needed

26
27
28
29

Cook for another 5 minutes

30
31
32
33

Stir through the spinach ( or kale )

34
35
36
37

Once wilted serve

Chicken Pilaf