Chicken Pilaff Recipe |
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You will need..... 4 chicken joints 3 tablespoons salad oil 1 onion 1 green or red pepper
2 sticks celery
Preparation Time 8 oz. long-grain
rice
20 minutes
1 chicken stock cube
1 clove garlic, crushed
Cooking Time 3/4
level teaspoon curry powder
1 hour
1/4 level teaspoon dried mixed herbs
1/4 level teaspoon chili powder
8 oz. can tomatoes
2 oz. mushrooms, sliced
4 oz. packet frozen peas
salt and pepper
Heat 2
tablespoons oil in a pan and fry chicken joints fairly quickly until
golden brown on both sides, then reduce heat, cover and continue to
cook until joints are tender, about 20 minutes in all. Remove joints
from pan and leave to drain on absorbent kitchen paper. Chop onion
and celery, de-seed and slice pepper. Fry in fat remaining in pan for a
few minutes until they are soft. Add rice and fry for a further few
minutes. Add 1 1/4 pints water, tomatoes, stock cube, garlic, curry
powder, mixed herbs and chili powder. Bring mixture to boiling point,
stir with a fork, then cover and simmer for about 25 minutes, or until
all liquid has been absorbed and the rice is cooked. Fry
mushrooms, with the remaining oil for few minutes in a small pan. When
rice mixture is ready stir in chicken, and peas. Reheat mixture,
stirring frequently, and add salt and pepper to season it well. Serves 4
Quick Tip
Left-over cooked
chicken may also be used for this recipe. It should be removed from the
bone, added at the end and be reheated with the rice.
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