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Chicken and spinach pilaf
Chicken and spinach pilaf
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
One-pot rice, chicken, and vegies cooked in a flavorful spice-infused stock for maximum flavor with easy clean-up.
Ingredients:
  • 18.20 gm peanut oil
  • 1 brown onion, coarsely chopped
  • 1 garlic clove, crushed
  • 5.00 gm 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 style liquid stock
  • 1 large red capsicum, halved, deseeded, coarsely chopped
  • 100g baby spinach leaves
Instructions:
  • In a large saucepan over medium heat, heat the oil. Add onion and garlic, sauté until onion is soft, about 2 minutes. Stir in cumin, garam masala, and turmeric, cook until aromatic, about 30 seconds.
  • Add the chicken and rice to the pan and cook while stirring to coat for 1 minute.
  • Pour in the flavorful stock and add the vibrant capsicum. Let it come to a boil, then lower the heat to medium-low, cover, and gently simmer for 10 minutes, or until the rice is tender and has absorbed all the liquid.
  • Serve the pilaf in individual dishes and garnish with spinach.

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