Monday, 31 August 2009

Chicken Almond Pilaff

This was given to me 20 years ago by a friend's mum and I still use it to this day!

Olive Oil
2 onions, diced
1 cup rice (use a white version brown takes too long to cook)
2 cups water
2 tsp chicken stock
3 chicken fillets, diced
1 tsp chili
1 tsp garlic
1 tsp coriander (dried)
2 tbsp soy sauce
50gm slivered almonds
1/2 cup sultanas
1 green capsicum, diced

  • In a large saucepan boil 1 onion, the rice, water and stock for 20 minutes
  • Stir fry the chicken in a little oil
  • Add the onion and capsicum stir fry a further 2 minutes
  • Add all the other ingredients and stir fry another 2 minutes
  • Add the rice mixture and stir it through, cook until heated

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