The best things about this chicken pilaf recipe is that you use just the one pan to cook it – no need to cook the rice in a cooker first! This recipe is full of flavour and perfect for both the kids and adults! You can also use this family friendly recipe to use all your veggie leftovers in the fridge.
Chicken Pilaf Ingredients
1 tsp smokey paprika
1 tsp. oregano
1 chicken breast
2 T olive oil
1/2 chorizo sausage, diced
1 clove garlic, chopped finely (or crushed)
1/2 red onion, diced
1 cup plain rice
2 cups chicken stock
1 red capsicum, diced
1/2 cup frozen peas
1/2 bunch coriander (stalks chopped finely, leaves chopped roughly and reserved for garnish)
2 small pieces preserved lemon, diced
Optional garnish:
1 small red chilli, chopped finely
1/2 cup almonds, crushed
Method
1. Heat a large, deep frypan to medium heat.
2. Slice your chicken breast through the middle horizontally so you have two thinner pieces. Place on one side of a folded sheet of baking paper and sprinkle over your paprika and oregano. Flip them over a few times so both sides are well coated.
3. Fold the other side of the paper over the top and bash it a bit until it’s all approximately the same thickness and the herbs have become well stuck to the chicken (I find my pestle, a rolling pin or the bottom of a frypan does a good job of this. Don’t smack it too hard or the paper will rip!).
4. Fry in a tablespoon or two of oil until just done. Remove and set aside. Once it has rested 5 mins or so, cut it into small, bite-size pieces.
5. In the same pan, add your onion, garlic and chorizo, and fry until the oils start coming out of the meat (just a minute or three). Add your rice and give it a good stir to coat all the rice with the oils from the pan.
6. Flip the heat up to high and add your chicken stock. Use the stock to quickly deglaze the bottom of the pan. All those sticky bits are great flavour!! Bring to the boil then quickly turn the heat down to low and pop in the rest of your ingredients – diced chicken, capsicum, preserved lemon, peas and coriander stalks (keeping aside the garnishes, of course!). Mix well and pop a lid on. Set your timer for 15 mins.
7. When cooked (and depending on your stove, it may be slightly more or less than 15mins) your rice should be fluffy, with a little bit of bite. Serve up in bowls and surround with your garnishes of coriander leaves, chilli and almonds. This meal is a great, quick midweek dinner or indeed for anytime.
Since it’s Valentines Month (and we are all having a bit of a love fest) I’ve gone a bit Cheffy and made some cute little heart shaped chicken pieces to add to the presentation. I used a cookie cutter and cut them out of the chicken breast before I diced it up). LOVELY – don’t you think?!!
Honey, You Baked! is Danni & Mel, two friends and mummies who used to work, cook and play together in Sydney. Now Mel has moved home to Tasmania and the girls spend time blogging about Baking, Making, Books, Babies and just about everything else in between! Drop them a line on facebook or twitter, they would love to hear from you!
