How to Cook One Pot Chicken Pilaf

Name: How to Cook One Pot Chicken Pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Olive Oil; 8 x Free Range Skinless, 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

10 mins
30 mins
easy
4

Recipe by

Jeff Baker

Ingredients

Olive Oil
8 x Free Range Skinless, 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

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Introduction

A family favourite made easy, adjust chilli to suit your taste, a super quick one-pot wonder.

Method

Heat a little olive oil in a flameproof casserole dish over a medium high heat.
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.
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.
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.
Just before the end of cooking, add the diced tomatoes & petit pois.
To serve finish by stirring through the coriander, scatter over the chillies and serve with lemon wedges.