Pilaf-inspired one pot with chicken and rice. Curry, vegetables, and sundried tomatoes are combined in this delicious one put in order to bring forth the taste of a classic pilaf. A super simple dish with loads of flavour.
Ingredients
Method
Ingredients
- 600g chicken, cut into bite-sized pieces
- 5 tsp. curry
- 2 tsp. paprika
- 1,5 tsp. salt
- 4-5 tbsp. olive oil
- 3 dl rice
- 1 small onion, diced
- 2 cloves of garlic, neatly diced
- 1 dl celery root diced or shredded
- 2 carrots shredded
- 2 tbsp. sundried tomatoes, chopped
- 5 dl chicken stock
- 100g fresh spinach
- Parsley for garnish
- Extra curry if more flavour is wanted
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Method
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1Mix the curry, paprika, salt, and oil in a bowl. Add the pieces of chicken and turn it repeatedly until all of the chicken is covered in the marinade.
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2Pour water over the rice and let them rest for 15 minutes. Rinse and clean until the water is blank. Remove the water and let the rice rest.
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3Fry the chicken in your Shallow Casserole until it has a nice golden colour on both sides. It should not yet be cooked through. Remove the pieces of chicken into a bowl or a dish. Now add the celery root and carrots.
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4Add some more oil to the pot and pour in the dry rice and sundried tomatoes. Fry for about 2 minutes at medium heat, and make sure to stir, until the rice is blank.
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5Add curry and stir thoroughly. Now add your stock and bring it to a boil.
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6Add the leaves of spinach and your chicken. Let it boil with the lid on for about 12 minutes until all of the fluids have evaporated.
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7Remove the casserole from the hob and set it aside. You should not stir the contents. Add a paper towel between the lid and the casserole and let the rice rest for 10 minutes.
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8Draw a silicone tool along the rim of the casserole, and carefully lift the rice towards the middle, so the grains of rice slowly separate.
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9Taste with salt and garnish with parsley.
