Summer chicken pilaf

Name: Summer chicken pilaf
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 chopped onion; 25g butter; Dash olive oil; 4 chicken breasts, cut into cubes; 225g basmati rice; 175g shelled broad beans; 425ml chicken stock; Handful chopped fresh flatleaf parsley; 1 heaped tbsp chopped pistachios

Easy
August 2008

Easy
August 2008

Serves 4
Prep 10 min, Cook 15 min

A light, fresh-tasting dish that’s made for al fresco dining on warm evenings

Gluten-free recipes

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Ingredients

1 chopped onion
25g butter
Dash olive oil
4 chicken breasts, cut into cubes
225g basmati rice
175g shelled broad beans
425ml chicken stock
Handful chopped fresh flatleaf parsley
1 heaped tbsp chopped pistachios

1 chopped onion
25g butter
Dash olive oil
4 chicken breasts, cut into cubes
225g basmati rice
175g shelled broad beans
425ml chicken stock
Handful chopped fresh flatleaf parsley
1 heaped tbsp chopped pistachios

Method

In a large frying pan, fry the chopped onion in butter and olive oil for 3 minutes.
Add the chicken breasts and brown, then stir in the basmati rice, broad beans and chicken stock. Cover and cook for 10 minutes.
Stir in the flatleaf parsley and the chopped pistachios and season. Cook for a further 1-2 minutes, then serve immediately.

Method

In a large frying pan, fry the chopped onion in butter and olive oil for 3 minutes.
Add the chicken breasts and brown, then stir in the basmati rice, broad beans and chicken stock. Cover and cook for 10 minutes.
Stir in the flatleaf parsley and the chopped pistachios and season. Cook for a further 1-2 minutes, then serve immediately.

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