Chicken & Green Vegetable Pilaf (One Pot Dinner)

Method10 steps

1. 1

   Step 1: Heat the olive oil (2 tbsp) in a large, preferably non-stick pot over medium-high heat. Add the diced onion and minced garlic (2) and sauté for about 2 minutes, until the onion softens and begins to brown.

   Sauté onion and garlic · 2 minUses 2 tbsp olive oil · 1 brown onion, diced · 2 garlic cloves, minced

2. 2

   Step 2: Add the uncooked long-grain or basmati rice (1 cup) and stir to coat it in the oil already in the pot. Pour in the chicken stock (1¾ cups), bring to a simmer and reduce the heat to medium-low.

   Uses Sautéed onion and garlic in olive oil · 1 cup uncooked long-grain or basmati rice · 1¾ cups chicken stock

3. 3

   Step 3: Lay the raw chicken breast (300 g) on top of the rice, partly submerged in the simmering stock. Cover and cook gently for 5 minutes.

   First covered chicken-rice simmer · 5 minUses Rice and stock at a gentle simmer · 300 g raw chicken breast, one large breast or two small breasts

4. 4

   Step 4: Uncover and scatter the frozen peas (2 cups) and zucchini (3) over the top without stirring. Cover again and cook for 5–8 minutes, checking from 5 minutes, until most of the liquid has been absorbed and the rice is still slightly underdone. A smaller pot may take longer.

   Covered pea and zucchini simmer · 5 minUses Part-cooked chicken and rice · 2 cups frozen peas · 3 zucchini, cut into about 1.5 cm cubes

5. 5

   Step 5: Check the chicken in its thickest part: it must reach 74°C / 165°F before removal. Continue gentle covered cooking if needed to reach that temperature, then lift the chicken onto a plate to rest. Scatter the asparagus (3 bunches) over the rice, cover and cook for another 1–2 minutes, until the rice is cooked with a little firmness and the asparagus is just tender.

   Finish rice with asparagus · 1 minUses Chicken and vegetable rice before asparagus · 3 bunches asparagus, cut into about 5 cm / 2 inch pieces

6. 6

   Step 6: Remove the covered pot from the heat and let the rice stand for 5 minutes. Meanwhile, shred the rested cooked chicken with forks.

   Rest covered pilaf off heat · 5 minUses Cooked asparagus and vegetable rice · Cooked chicken lifted out to rest

7. 7

   Step 7: Return the shredded cooked chicken to the rested rice.

   Uses Rested vegetable rice · Shredded cooked chicken

8. 8

   Step 8: Season to taste with salt and pepper, then squeeze the juice of the small lemon (1) over the pilaf.

   Uses Chicken and vegetable rice · Salt and black pepper, to taste · 1 small lemon, for its juice

9. 9

   Step 9: Fluff the rice gently with a fork and fold the chicken and vegetables through without crushing the grains.

   Uses Seasoned lemon chicken pilaf

10. 10

    Step 10: Divide the pilaf into six portions and scatter over the crumbled feta. Add optional parsley and serve with optional lemon wedges.

    Uses Finished chicken and green-vegetable pilaf · 60 g feta cheese, crumbled · Finely chopped parsley, optional to serve · Lemon wedges, optional to serve