Broad bean & chicken pilaf

Recipe uploaded by

Sophie Grigson

5 ratings

Recipe by Sophie Grigson

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1. Rinse the rice thoroughly, then leave to drain until needed. Melt half of the butter with the oil in a large pan or paella pan and fry the onion gently, stirring occasionally, for about 7 minutes until translucent, without browning.
2. Now add the garlic and spices and stir fry for about 30 seconds, then add the chicken. Stir fry lightly for a few minutes on a high heat until the chicken loses its glassy look and is tinged brown (if you're using chicken thighs, stir fry for 5 minutes more). Tip the drained rice into the pan, and stir fry for a final 30 seconds, until the rice is coated with the juices in the pan.
3. Pour in the stock and stir in the beans. Season generously with salt and pepper and bring to the boil, then put the lid on tightly and turn the heat down as low as it will go (use a diffuser mat if you have one). Leave to simmer for 10-12 minutes, without stirring, until the stock is absorbed and the rice and chicken are tender. Check now and then towards the end of cooking, to make sure the rice hasn't boiled dry. Stir in the dill and the remaining butter just before serving.

Per serving

434 kcalories, protein 29g, carbohydrate 48g, fat 15 g, saturated fat 7g, fibre 4g, salt 0.73 g

Latest comments and suggestions

• Pewtersfood

  02 November 2007

  Pewtersfood rated and commented on this recipe

  

  My partner hates rice (which I adore) but loves broad beans. He cleared his plate !

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• Student Food

  06 November 2007

  Student Food commented on this recipe

  really? over an hour????

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• JoFo

  20 January 2008

  JoFo rated and commented on this recipe

  

  Student Food - the hour includes podding the beans, which takes *ages*! This is a brilliant recipe, as it can be adapted for pretty much any veg - I've used courgettes, sweetcorn, broccoli, cauliflower and peppers - you can really fill the pot full.

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• Caca

  12 March 2008

  Caca rated and commented on this recipe

  

  Great recipe! Ideal for a mid week super.

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• Maria Budgen

  11 May 2008

  Maria Budgen rated and commented on this recipe

  

  Very straightforward and tasty. I used frozen broad beans and just boiled them for a few minutes, then drained under cold water before popping the shells off. Also added chopped mushrooms and some leftover sweetcorn kernels, then some chopped coriander at the end. Next time I might try adding some chilli flakes to give it a bit of a kick.

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• Mrs Torode

  28 July 2009

  Mrs Torode rated and commented on this recipe

  

  Fantastic recipe but no way does it take over an hour, unless you chop things very slowly... lovely with butter beans and you can substitute curry powder if you don't have turmeric.

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Ingredients

• 200g basmati rice
• 2 oz butter
• 1 tbsp sunflower or vegetable oil
• 1 onion , chopped
• 2 garlic cloves , finely chopped
• 1½ tsp cumin seeds
• 1 cinnamon stick
• 1 tsp turmeric
• about 350g/12oz skinless, boneless chicken breast or thighs, cut into bite-sized pieces
• 425ml chicken stock
• 200g shelled broad beans (about 800g/1lb 12oz before podding)
• 2 tbsp chopped fresh dill

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 1 hr min 1 hr 15 mins

Ingredients

• 200g basmati rice
• 2 oz butter
• 1 tbsp sunflower or vegetable oil
• 1 onion , chopped
• 2 garlic cloves , finely chopped
• 1½ tsp cumin seeds
• 1 cinnamon stick
• 1 tsp turmeric
• about 350g/12oz skinless, boneless chicken breast or thighs, cut into bite-sized pieces
• 425ml chicken stock
• 200g shelled broad beans (about 800g/1lb 12oz before podding)
• 2 tbsp chopped fresh dill

Per serving

434 kcalories, protein 29g, carbohydrate 48g, fat 15 g, saturated fat 7g, fibre 4g, salt 0.73 g

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