|Photo: Chicken and spinach pilaf recipe|
The home of Tasty Food Recipes invites you to try Chicken and spinach pilaf recipe. Enjoy my collection of delicious food recipes and learn how to make Chicken and spinach pilaf.
When you cook rice, chicken and vegies in a spice-infused stock in one pot, your reward is maximum flavour with minimal clean-up.
Cooking Time 15 minutes
Ingredients (serves 4)
1 tbs peanut oil
1 brown onion, coarsely chopped
1 garlic clove, crushed
2 tsp ground cumin
2 tsp garam masala
1 tsp ground turmeric
600g chicken breast fillets, coarsely chopped
300g (1 1/2 cups) basmati rice
750ml (3 cups) chicken stock
1 large red capsicum, halved, deseeded, coarsely chopped
100g baby spinach leaves
Heat the oil in large saucepan over medium heat. Add the onion and garlic, and cook for 2 minutes or until the onion is soft. Add the cumin, garam masala and turmeric, and cook, stirring, for 30 seconds or until aromatic.
Add the chicken and rice, and cook, stirring to coat, for 1 minute.
Add the stock and capsicum. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for 10 minutes or until the liquid is absorbed and the rice is tender.
Divide the pilaf among serving dishes. Top with the spinach to serve.
Make a double batch and save one to serve cold as a rice and chicken salad.
Good Taste - June 2009, Page 40
Recipe by Emma Braz
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