One Pot Chicken Pilaf

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
Chicken Pilaf cooked

Ingredients

  • Olive Oil
  • 8 x Free Range Skinless (or just remove the skin or bones depending), Boneless Chicken Thighs
  • 2 tsp. Chipotle paste
  • 1 x Onion diced
  • 2 Cloves garlic crushed
  • 1 x Red pepper finely diced
  • 350g Basmati rice (soaked in cold water for 30 minutes)
  • 500 ml chicken stock (hot)
  • 4 x ripe plum tomatoes blanched in boiling water for 10 seconds then peeled, deseeded & diced
  • 100g petit pois
  • Bunch fresh coriander chopped
  • Green chili finely sliced (optional)
  • Lemon cut into wedges
  1. Heat a little olive oil in a flameproof casserole dish over a medium high heat.
  2. Rub the chicken with 1 tbsp. chipotle, a drizzle of olive oil & a little sea salt then brown in the casserole until golden and then set aside.
  3. Add the onion, garlic & peppers to the casserole and cook on a gentle heat for 5-6 minutes until soft. Add the remaining chipotle, mix well then add the rice & stir to coat evenly.
  4. Add the stock and return the chicken to the casserole, cover with a lid, then simmer gently for 12-15 minutes, keep checking until the rice is tender & the chicken cooked thoroughly.
  5. Just before the end of cooking, add the diced tomatoes & petit pois.
  6. To serve finish by stirring through the coriander, scatter over the chillies and serve with lemon wedges.

Chicken Pilaf cooked