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Chicken Pilaf - Chicken Pilaf is a perfect one-pot, low maintenance rice dinner, loaded with BBQ (rotisserie) chicken, coriander, almonds and spices.

Chicken Pilaf

Chicken Pilaf is a perfect one-pot, low maintenance rice dinner, loaded with BBQ (rotisserie) chicken, coriander, almonds and spices.
5 from 2 votes
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Course: Main Course
Cuisine: Middle Eastern
Keyword: Chicken Pilaf, chicken pilaf middle eastern, chicken pilaf recipes, chicken pilaf turkish, easy chicken pilaf recipe, leftover chicken pilaf, middle eastern chicken pilaf, one pot chicken pilaf
Total Time: 30 minutes
Servings: 4

Equipment

  • Deep lidded frying pan
  • Stovetop
  • Small frying pan

Ingredients

  • 1 brown onion
  • 3 cm ginger
  • 2 cloves garlic
  • 1 zucchini
  • 1 red capsicum
  • 2 tablespoon salted butter
  • 2 tablespoon olive oil 2.5 tablespoon total for the recipe
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 cup basmati rice
  • 1.5 cups chicken stock
  • 1 BBQ (rotisserie) chicken
  • ½ bunch coriander
  • ½ teaspoon olive oil 2.5 tablespoon total for the recipe
  • ¼ cup slivered almonds or sliced
  • Salt and pepper

Instructions

  • Dice onion. Peel and finely grate ginger and garlic. Cube zucchini and dice capsicum.
    1 brown onion, 3 cm ginger, 2 cloves garlic, 1 zucchini, 1 red capsicum
    Prep onion, ginger, garlic, zucchini and capsicum.
  • Heat butter and oil in a deep lidded frying pan over medium heat, and add onion, ginger, garlic, cumin and ground coriander, stirring occasionally, for about 4 minutes, or until onion is soft.
    1 brown onion, 3 cm ginger, 2 cloves garlic, 2 tablespoon salted butter, 2 tablespoon olive oil, 2 teaspoon ground cumin, 2 teaspoon ground coriander
    Heat butter and oil in a frying pan and add onion, ginger, garlic, cumin and ground coriander.
  • Add rice, make sure all rice is coated in butter and oil, then add zucchini, capsicum, stock and salt and pepper. Stir and increase heat to bring to the boil, then once boiling reduce to a simmer with the lid on for 15 minutes.
    1 zucchini, 1 red capsicum, 1 cup basmati rice, 1.5 cups chicken stock, Salt and pepper
    Add rice, zucchini, capsicum, stock and salt and pepper and bring to the boil.
  • While the rice is cooking, remove flesh from chicken and shred the meat, discarding the skin and bones. Add some to your child’s plate now.
    1 BBQ (rotisserie) chicken
    Remove flesh from chicken and shred the meat.
  • Rinse and roughly chop coriander. Set aside.
    ½ bunch coriander
    Roughly chop coriander.
  • Heat oil in a small frying pan over medium heat and dry roast almonds for 1-2 minutes or until golden, then take off the heat.
    ½ teaspoon olive oil, ¼ cup slivered almonds
    Heat oil in a frying pan and dry roast almonds until golden.
  • Once the 15 minutes is up remove the rice from the heat, add the chicken to the top of the rice, then replace the lid and stand until ready to serve (at least 5 minutes). The residual heat in the pan will warm the chicken and finish cooking the rice.
    1 BBQ (rotisserie) chicken
    Add the chicken to the top of the rice in the frying pan and replace the lid.
  • Serve little kids plain pilaf with their chicken on the side. To serve adults, top with coriander and toasted almonds.
    ½ bunch coriander
    Chicken Pilaf - To serve, top the pilaf with almonds and coriander leaves and serve straight from the dish.

Nutrition

Calories: 685kcal | Carbohydrates: 52g | Protein: 50g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 714mg | Potassium: 486mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1291IU | Vitamin C: 50mg | Calcium: 74mg | Iron: 2mg