Photo: Chicken and vegetable pilaf recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken and vegetable pilaf recipe.
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learn how to make Chicken and vegetable pilaf.  

This hearty rice dish makes an easy midweek meal.

Cooking Time 20 minutes

Ingredients (serves 4)

1 teaspoon olive oil
400g chicken thigh fillets, trimmed, cut into 2cm pieces
1 brown onion, finely chopped
2 large zucchini, chopped
1 garlic clove, crushed
4 tomatoes, chopped
1 1/2 cups doongara rice, rinsed
2 1/4 cups salt-reduced chicken stock
1 cup frozen peas

Method 

Heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook for 2 minutes on each side or until light golden. Remove to a plate.

Reduce heat to medium. Add onion, zucchini and garlic to pan. Cook, stirring occasionally, for 3 to 4 minutes or until onion softens slightly. Add tomatoes, rice and stock. Increase heat to high and bring to the boil.

Reduce heat to medium-low. Cover and cook for 6 minutes. Add peas and chicken to rice mixture. Cover and cook for a further 6 minutes or until liquid is absorbed. Remove from heat. Set aside, covered, for 5 minutes.

Gently stir rice mixture to combine. Divide pilaf among serving bowls. Season with cracked black pepper. Serve.

Source
Super Food Ideas – July 2007, Page 35
Recipe by Alison Roberts
 
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