recipes
One-pot curried chicken rice pilaff
Serves: 4
Ingredients
- 6 chicken thighs
- 1 onion, finely diced
- 2 tsp curry powder
- 1 tsp sweet paprika
- 2 carrots, peeled and sliced
- 1 cauliflower
- 1 red bell pepper
- 1 hand full sultanas (Lamb Brand)
- 2 cups long grain rice
- 6 cups chicken stock
- Crushed roasted almonds (Lamb Brand)
- 1 tbsp vegetable oil
- Fresh seasoning
Method
Skin off the chicken thighs and debone, slice if too big. Season the chicken pieces and seal in hot oil until browned. Remove from pan, add the onion and cook until soft, stir in the rice and toast slightly. Add the chicken pieces, curry powder and paprika and cook for further 2 minutes. Pour in the chicken stock and bring to the boil. Remove from the heat, stir in the vegetables, cover the pot with a lid and finish cooking in a hot oven for 20 minutes. Serve sprinkled with sultanas and nuts.
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