Chicken Carrot & Red Pepper Pilaf

Pilaf is a great meal option for when you have a bundle of ingredients that you cant decide what to do with, need a simple but filling meal, or when you have family or friends over and you don’t want to be stuck in the kitchen.. once its cooked just place the dish on the dinner table grab your glass of wine and let everyone help themselves!

I usually throw in any vegetable, meat or fish I have lying around. So here’s what I used this time round:

500g Boneless chicken breast (cut into strips)
2 tablespoons of Olive oil
5 medium carrots (sliced)
350g long grain Brown rice
80g sliced mushrooms
1 Red Pepper (cubed or sliced)
2 tbsp Fresh Coriander (chopped)
1tsp Garam masala
2 garlic cloves (Grated)
1/4 tsp Dried Ginger (powder)
1/4 tsp Cumin seeds
1ltr Chicken broth
1 Fresh Chili (very finely sliced)(use more if you would prefer it spicy)

Method:

Heat 1 tbsp of the Olive oil in a deep pan and add the chicken cook until brown. Take out of the pan and keep warm by placing in an oven proof dish, covered with foil in a warm NOT hot oven.

Heat the remaining oil in the same pan and add the onions, fry until they appear translucent in colour, lower the heat to medium and add the carrots, garlic and cumin seeds until the carrots are softened slightly, add the rice and cook until the rice starts to brown.

Carrots, Onions, Garlic frying

Add the and ginger, chicken, mushrooms, red pepper , garam masala – stir together and finally add the chicken broth.

This is why I suggest a deep pan!

Bring to the boil and lower the heat slightly and leave to simmer for 20-25mins (until the rice is cooked) Stir occasionally – if the mixture appears too dry and you still have more than 5 minutes cooking time then add some boiled water (add about 1/2 a cup 1st and then add more if the mixture is sticking to the pan)

Almost ready!

Once the rice is cooked add the chopped coriander and take off the heat. This is great to serve as it is but you could also serve with a green salad, or raita!

Voila! I had mine with a fresh red chili as I like it HOT.
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