One-pot chicken pilaf
Need a gluten free, dairy free, and lacto ovo vegetarian side dish? One-pot chicken pilaf could be an awesome recipe to try. This recipe makes 1 servings with 350 calories, 11g of protein, and 9g of fat each. For $1.57 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Several people made this recipe, and 470 would say it hit the spot. If you have sunflower oil, chicken stock, curry paste, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a spectacular spoonacular score of 87%. If you like this recipe, you might also like recipes such as Saffron Pilaf Mussels One-pot, One Pot Kale And Quinoa Pilaf, and Instant Pot Quinoa Pilaf.
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
a third of a mug basmati rice
two-thirds of a mug chicken stock
2 tsp curry paste (choose your favourite)
1 mug frozen mixed vegetables
1 small onion, chopped
half a mug frozen leaf spinach
1 tsp sunflower oil
Equipment:
frying pan
Cooking instruction summary:
Heat the oil in a frying pan, then fry theonion for 5-6 mins until softened. Addthe chicken pieces, fry for a further coupleof mins just to colour the outside, then stirin curry paste and rice. Cook for another min.Pour in the chicken stock and throw in anylarger bits of frozen veg. Bring to the boil,lower the heat, then cover the pan witha lid. Cook for 10 mins, then stir in theremaining veg. Scatter over the spinach,cover, then cook for 10 mins more untilall the stock is absorbed and the rice istender. Give everything a good stir,season to taste, then tuck in.
Step by step:
1. Heat the oil in a frying pan, then fry theonion for 5-6 mins until softened.
2. Addthe chicken pieces, fry for a further coupleof mins just to colour the outside, then stirin curry paste and rice. Cook for another min.
3. Pour in the chicken stock and throw in anylarger bits of frozen veg. Bring to the boil,lower the heat, then cover the pan witha lid. Cook for 10 mins, then stir in theremaining veg. Scatter over the spinach,cover, then cook for 10 mins more untilall the stock is absorbed and the rice istender. Give everything a good stir,season to taste, then tuck in.
Nutrition Information:
