Recipe

Chicken and semi-dried tomato pilaf

Aug 31, 2011 2:00pm
  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Chicken and semi-dried tomato pilaf
  • 1 tablespoon vegetable or olive oil
  • 1 brown onion, finely chopped
  • 1 clove garlic, crushed
  • 400 gram chicken thigh fillets, trimmed, thinly sliced
  • 1 cup long-grain white rice
  • 2 tablespoon tomato paste
  • 2 large chicken stock cubes
  • 150 gram semi-dried tomatoes, chopped
  • 1/4 cup chopped basil, plus small leaves extra, to serve
  • baby spinach leaves, to serve

Method

Chicken and semi-dried tomato pilaf
  • 1
    Heat oil in a deep frying pan over high heat. Add onion and garlic; cook and stir for 3 minutes or until soft. Add chicken; cook and stir for 5 minutes or until browned.
  • 2
    Add rice and tomato paste; cook and stir for 1 minute or until coated in mixture. Stir in crumbled stock cubes and 2 cups water. Bring to the boil. Reduce heat to low; cover. Simmer gently for 10 minutes or until rice is just tender.
  • 3
    Stir in tomatoes. Remove pan from heat. Stand, covered, for 5 minutes. Using a fork, fluff to separate rice. Stir in basil. Season to taste. Serve with baby spinach and extra basil.

Notes

Buy semi-dried tomatoes from the deli counter rather than in jars. Pilaf is at its best served straightaway.

The Latest from Food To Love