My One-pot chicken pilaf Recipe


I love love LOVE cooking in the kitchen. But I think if I won the lotto my first splurge would be on a kitchen porter.  Sometimes the washing up just gets to me.  But no need for the help when making this beautiful and fresh pilaf, it’s made in one pot. The term pilaf is borrowed directly from the Turkish pilav. I actaully associate a rice pilaf with Indian Cooking, for my it’s very like Biryani.

If you could research the history of rice pilaf, you could tell the history of the world to at least as far back as Alexander the Great. It’s a dish that is ubiquitous across most of the world’s cuisines. This is probably because it is such a great dish for large gatherings. To make a large pot of rice pilaf is not much more difficult than to make a small pot.  And the washing up is also the same!

Every region adds their own distinct flavours to the dish. In India, rice pilaf is called pulao and it has many variations from region to region. It is most popular in the northern areas, such as Kashmir and Gujarat.  Alexander the Great is said to have first eaten pilaf in the Bactria region of Iran, which is now a part of Afghanistan. Bactria is where his wife, Roxana, was most likely born. I can imagine pots of fragrant rice pilaf being served at gatherings for ancient dignitaries, perhaps even his wedding (I’m just guessing here).

One-pot chicken pilaf

Chicken pilaf
Good range of colour in the ingredients

SERVES 4
Ingredients
1 teaspoon of olive oil
1 onion, peeled and chopped
3 skinless chicken breasts, cut into chunks
2 teaspoons of curry paste (choose your favourite, or make your own)
a third of a mug basmati rice
two-thirds of a mug chicken stock (hot)
1 mug frozen peas
1 mug of leaf spinach, washed.
Method
Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened.
Chicken

Chicken pilaf
Still looks a little beige at this stage

Add the chicken pieces, fry for a further couple of minutes just to colour the outside, then stir in curry paste and rice. Cook this for another minute.

Pour in the hot chicken stock. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 minutes, stirring occasionally . Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Now add the peas, (in this case I added them too soon so they look like they’ve been sitting in a carvery for a month, but still taste good). Give everything a good stir, season to taste, then tuck in.
Chicken
Divine.

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