Quick one-pot chicken pilaf
About quick one-pot chicken pilaf
Quick one-pot chicken pilaf is perfect for mid-week dinner. With just one pot, you can quickly have a well-balanced dinner with plenty of meat, rice, and vegetables. You need no special ingredients. It starts with cutting meat and vegetables and finishes in about an hour. So this dish is convenient when you don’t have time. You can make a fresh salad or soup while cooking pilaf as well. If you are interested in pilaf, click the link below for more information.
This is a spicy pilaf seasoned with curry paste and ketchup. If you like curry, you’ll love this pilaf too. It’s very easy to make. First, cut the meat and vegetables, wash the rice and drain it. Then, heat oil in a pot, add the ingredients in order (onion and garlic, chicken, vegetables, seasonings). And add rice and liquid, cover, let cook and rest the pilaf.
Recipe Tips
I think you can make this pilaf with any kind of rice, but I use basmati rice because it matches the curry taste well.
Curry paste varies considerably in spiciness and taste depending on the product. Therefore, first add less than the recipe amount, check the taste and add more if needed. If you don’t have curry paste, you can use curry powder instead, but even in that case, adjust the amount according to your taste.
If you add some dried fruits to the spicy curry-flavored pilaf, it will be a delicious accent. I usually add raisins, but I think it’s delicious to add dry apricots or prunes as well.
I use sliced almonds as a topping, which I sprinkle over the pilaf after frying them in a non-stick frying pan. This is an option, but the crispy texture and nutty flavor go well with the pilaf, so give it a try.
One-pot chicken piraf
Equipment
- Pot (24cm diameter) with a lid or large frying pan with a lid
Ingredients
- 400 gram Boneless, skinless chicken thigh (cut into bite-size pieces)
- 150 gram Onion (chopped finely)
- 2 cloves Garlic (chopped finely)
- 2 Paprika (red & yellow – deseeded and cut into bite-size pieces)
- 150 gram Green beans (trimmed and cut into 3cm length)
- 2 tablespoon Oil
- 4 tablespoon Mild curry paste
- 4 tablespoon Ketchup
- 1½ cup Basmati rice (about 250g)
- 1 Chicken stock cube
- 1½ cup Water
- 40 gram Raisin
- 30 gram Sliced almonds (optional)
Instructions
- If you like to top with sliced almonds, place the sliced almonds in a non-stick frying pan and heat over medium heat. Cook until the almonds are golden. When they turn golden, remove them from the frying pan and let it cool.
- Heat a pot over medium heat and add oil. Add chopped onion and garlic and fry for 3 minutes or until softened.
- Add chicken and fry for 5 minutes or until lightly colored all over.
- Add paprikas and green beans, and stir constantly for a couple of minutes.
- Add curry paste and ketchup and mix well.
- Then add rice, raisin, chicken stock cube and water and stir well. Bring it to a boil, then cover and cook over low heat for 20 – 25 minutes. By which time the chicken is cooked and rice is soft, and almost all liquid is absorbed. If the rice on the surface has not been cooked yet, mix it with cooked rice and cook for another 3 to 5 minutes.
- Turn off the heat and leave to stand for another 5 minutes. Remove the lid and gently stir the pilaf, serve on a plate, and sprinkle the almonds.
Notes
Chicken pilaf alone is delicious, but I think it’s great to serve with fresh vegetable salad, fruit salad, or soup. If you like to see another rice recipe, click the link below.
Thank you for reading and Bon Appetit !
