One-pot chicken pilaf

One-pot chicken pilaf

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(80 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 1
Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal663
  • fat13g
  • saturates2g
  • carbs92g
  • sugars13g
  • fibre0g
  • protein50g
  • salt1.94g
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Ingredients

  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 small onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large or 2 small boneless, skinless chicken thigh fillets, cut into chunks
  • 2 tsp curry paste (choose your favourite)
  • a third of a mug basmati rice
  • two-thirds of a mug chicken stock
  • 1 mug frozen mixed vegetables
  • half a mug frozen leaf spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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michandjas
9th Apr, 2012
5.05
Delicious, so cheap too. I used mild curry paste, was gorge
lisajo29
18th Feb, 2012
5.05
Forgot to rate it!
lisajo29
18th Feb, 2012
5.05
Absolutely tasty! I didn't use 'mug' sizes or measure the amount of veg (peas, cauliflower, spinach) or rice. I put in roughly 450ml of chicken stock and just added more water during cooking time to make sure everything cooked well and was soft. Overall it took around 55 mins to cook, but it was definitely worth the wait. To give it a nice spicy kick I used madras curry paste (2 heaped teaspoons) add more or less depending on how spicy you want it.
lanilovescooking
27th Jan, 2012
5.05
Incredible - Easy to make with Mild Curry Paste and this made the taste good. Definite 5 Star and will cook again and again!
lanilovescooking
27th Jan, 2012
5.05
Incredible - Easy to make with Mild Curry Paste and this made the taste good. Definite 5 Star and will cook again and again!
nikkij84
18th Dec, 2011
Didn't have any spinach and I made up a curry paste. This was a nice and simple recipe, very little effort and with a bit of salad and naan bread it makes for a tasty and nutritious meal in 30 minutes!
dave6376
12th Nov, 2011
2.05
Not particularly impressed. I found it dry and uninspiring. I also dislike recipes which talk about "handfuls" "half a mug" and so on, as if the author is too lazy (or too patronising) to give us proper measurements. I only made it because I had the ingredients in stock. I won't be making it again
shanehudson
22nd Oct, 2011
5.05
This was very simple to make (even if I did burn the onions!) and tasted delicious. Perfect for other students that want to eat "real" food but are not confident cooks!
ku13599
10th Jul, 2011
This is a great recicpie, especially for family meals and everyone loved it! Its one of those recipies that you can change to personal taste and make your own: we added mango chutney to the dish to give it a sweetness and it tasted great. :)
cebryder
1st Jul, 2011
i find the thought of frozen veg when camping amusing!!! will try this on next camping trip but might have to go for tinned or fresh veg as our tent hasnt' got a freezer!

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