Chicken Pilaf

PennyBy Penny    

October 19, 2015


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


1Heat the oil in a large pan

2Add in the onion and carrots , fry until starting to soften

3Add in the garlic , chilli and rice and stir to coat in the oil

4Stir in the chicken

5Pour in the stock

6Bring to a simmer . Put a lid on and simmer for 15 minutes

7Add the peas and more stock if needed

8Cook for another 5 minutes

9Stir through the spinach ( or kale )

10Once wilted serve