Solo Chicken Verdura Pilaf Food

ONE-POT CHICKEN PILAF

Steps:

• Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
• Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

SEARED CHICKEN BREAST WITH RICE PILAF

Steps:

• For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside.
• Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F.
• Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes.
• For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork.
• To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using.

ONE-TRAY CHICKEN WITH RICE PILAF

Steps:

• For the chicken: Preheat the oven to 450 degrees F.
• Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
• Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
• For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

SOLO CHICKEN VERDURA PILAF

Steps:

• Add the butter and olive oil to a frying pan that has a tight fitting lid. When the butter has melted, saute the onions until soft and translucent.
• Add the rice and stir until all the grains are covered with the fat.
• Add the remaining ingredients, heat until the broth starts to simer.
• Cover, and reduce the heat to the lowest setting and leave alone for exactly 15 minutes. DO NOT PEAK.
• After the 15 minutes has passed, turn off the heat and let it sit for an additional 15 minutes. DO NOT PEAK.
• Fluff the mixture with a fork and plate.

SOLO TERIYAKI CHICKEN PILAF

Steps:

• Dice chicken into 1/4 inch pieces, and mix the next five ingredients and use to marinate the chicken in a shallow dish for at least a half hour.
• Pour the liquid from the canned mushrooms into a measuring cup and add enough additional chicken stock to make 2/3 cup liquid.
• Heat a shallow pan with a tight fitting cover and add the cooking oil.
• Add the chicken and stir until the meat starts to turn white on all sides, add mushrooms and raw rice grains.
• Stir until the rice is mixed with the oil and then add the liquid.
• Cover, and reduce flame to the lowest level.
• Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.

SOLO CHICKEN MUSHROOM PILAF

Steps:

• Melt the butter with the olive oil in a frying pan that has a tight fitting lid.
• Add the diced onion and saute until nearly transparent.
• Dice the chicken breast and add to the pan, stirring until all sides of the meat have turned white.
• Add the uncooked rice and stir until all of the grains are covered with the cooking fat.
• Add the mushrooms, and stir.
• Add the chicken broth, stir and bring up the heat until the liquid starts to simmer.
• Put on the cover, reduce the heat to the minimum setting and set your timer for 15 minutes and walk away. DO NOT PEEK.
• After 15 minutes, turn off the heat, DO NOT PEEK and set your time for another 15 minutes, and walk away.
• Fluff with fork or spoon. Service options might include a small side salad and a cool beverage.

CHICKEN, EDAMAME & GINGER PILAF

Steps:

• Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked. During the final 3 mins of cooking, add the edamame beans. Sprinkle some coriander leaves on top and serve with a dollop of Greek yogurt, if you like.

SOLO CHICKEN PINEAPPLE PILAF

Steps:

• First saute the onion in the olive oil until limp, add the curry powder and raw rice.
• Stir until all the rice gains are coated with the oil, add the chicken pineapple and the peppers.
• Add the stock and juice and cover with a tight fitting lid.
• Cook over very low heat for 15 minutes, then remove from the heat leave covered and let sit for additional 10 minutes.