Chicken & Green Vegetable Pilaf (One Pot Dinner)
Total Time
22 minutes
Prep Time
7 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 300g (10oz) chicken breast (1 large one) (see notes)
- 2 tbsp olive oil
- 1 brown onion (, diced)
- 2 garlic cloves (, minced)
- 3 zucchinis (, cut into 1.5cm/0.5cm cubes)
- 3 bunches asparagus (, cut into 5cm/2 inch pieces)
- 1 small lemon
- 2 cups frozen peas
- 60g (2oz) feta cheese (, crumbled (see notes)
- 1 cup long grain or basmati rice (, uncooked (see notes for substitutes)
- 1 3/4 cups chicken stock (broth)
- Salt and pepper
- Parsley (, finely chopped)
- Wedges of lemon
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Preparation
Step 1
Heat olive oil in a large pot (preferably non stick) over medium high heat. Add the garlic and onion and sauté until the onion is softened and starting to brown - about 2 minutes.
Step 2
Add rice and stir to coat the grains with the oil, then add chicken stock. Bring to simmer then turn down heat to medium low.
Step 3
Place chicken on top of the rice (partially submerged), then cover pot and cook for 5 minutes.
Step 4
Remove lid and add peas and zucchinis (don't stir, just scatter them across the top), then cover and cook for a further 5 to 8 minutes until most of the water has been absorbed and the rice is just slightly undercooked. It might take longer if you are using a smaller pot.
Step 5
Remove the chicken and set aside to rest for a few minutes. Scatter the asparagus over the top, then place the lid back on and cook for 1 to 2 minutes until rice is al dente (cooked but still firm to touch), then remove the pot from the stove and let stand for 5 minutes.
Step 6
Shred the chicken with a fork (or your fingers, if cool enough), then add back into the pot with the resting rice.
Step 7
Season to taste with salt and pepper. Squeeze juice of the lemon over the rice.
Step 8
Gently stir the rice to fluff it up and toss the ingredients through.
Step 9
Spoon onto serving plates, scatter with feta and parsley (if using), and lemon wedges on the side.
Step 10
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