Influenced by Middle-Eastern spices, this rice dish is so easy to create. Also known as pilau, this is one-pot cooking at its most tasty!
Spiced Chicken Persian Pilaf 0
Featured products
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Italian Chopped Tomatoes in rich tomato juice
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Spiced Chicken Persian Pilaf Seasoning Mix Persian-inspired dish full of flavour
Ingredients
- 1 pack Epicure Persian Pilaf Seasoning Mix
- 6 skinless chicken thigh fillets, cut into large chunks
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 300g Basmati rice
- 600ml chicken stock
- 1 red pepper, chopped
- 1 tin Epicure Italian Chopped Tomatoes
- 1 red chilli, sliced (optional)
- Handful parsley (optional)
- 1 lemon, sliced (optional)
The recipe Spiced Chicken Persian Pilaf Kitchen Mode
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1
Coat the chopped chicken in 1tbsp of the Seasoning Mix, heat a large pan over a medium heat, add in a splash of olive oil and cook the chicken until golden all over. remove and set aside.
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2
To the hot pan add the onion, garlic and pepper and fry for a couple of minutes. Add in the remaining Seasoning and mix well. Then add the rice and stir, letting it gently toast for 1 minute.
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3
Add back the chicken, chicken stock and tinned tomatoes gently stirring everything together well. Bring to the boil, reduce heat slightly and simmer for about 10 minutes, covered.
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4
Check that the stock is not evaporating too quickly, adding a splash of water if required and continue to simmer for a further 10 minutes or until the rice is cooked. Remove from the heat and leave to stand for 5 minutes, covered.
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5
Garnish with some fresh parsley or coriander and a squeeze of lemon.