Chicken and Capsicum Pilaf

    1 hour 5 minutes

    This is a great rice pilaf with fresh capsicums, tomatoes, mushrooms and chicken. Easily hearty enough to be a meal in itself.

    Victoria, Australia
    2 people made this

    Serves: 4 

    • 4 boneless, skinless chicken breast fillets
    • 3 cups (750ml) chicken stock
    • 1 teaspoon turmeric
    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 3 cloves garlic, crushed
    • 125g mushrooms, sliced
    • 2 cups (375g) rice
    • 1 red capsicum, diced
    • 1 green capsicum, diced
    • 1 yellow capsicum, diced
    • 3 large tomatoes, skinned, seeded and sliced

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Simmer the chicken breast fillets in the chicken stock until cooked, about 20 minutes. Remove the chicken breasts and set aside to cool. Add the turmeric to the stock and put aside.
    2. Heat oil in deep saucepan with a lid. Fry onions and garlic for two minutes, add mushrooms and stir for one more minute. Add the (uncooked) rice and stir for two more minutes.
    3. Add stock to mixture and simmer for 20 minutes. Cut the chicken breasts into small pieces and add to the saucepan along with the capsicums and the tomatoes.
    4. Simmer over a low heat, stirring constantly to prevent sticking, until all liquid is absorbed, rice is fluffy and separate; about 20 more minutes.

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