One-pot Chicken Pilaf
In this comforting and flavorful one-pan curry rice recipe, tender chicken pieces meld with fragrant curry paste, aromatic basmati rice, and a vibrant mix of frozen vegetables for a quick and satisfying meal that's perfect for busy weeknights.
— Constant Cookbook
Ingredients
- 1 tsp sunflower oil
- 1 small onion , chopped
- 1 large or 2 small boneless, skinless chicken thigh fillets, cut into chunks
- 2 tsp curry paste (choose your favourite)
- a third of a mug basmati rice
- two-thirds of a mug chicken stock
- 1 mug frozen mixed vegetables
- half a mug frozen leaf spinach
Instructions
- Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
- Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 1
Nutrition
- Calories: 663 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 92 grams carbohydrates
- Sugar Content: 13 grams sugar
- Protein Content: 50 grams protein
- Sodium Content: 1.94 milligram of sodium
Comments
No comments found.