One-pot chicken pilaf
Keep the washing-up down to an absolute minimum with this one-pot supper – you can even eat it out of the cooking dish!
Takes 25 minutes • Serves 1 (easily doubled)
– 1 tsp sunflower oil
– 1 small onion, chopped
– 1 large or 2 small skinless chicken thigh fillets, cut into chunks
– 2 tsp curry paste (choose your favourite)
– 85g/3oz basmati rice
– 200ml/7fl oz chicken stock
– 140g/5oz mixed frozen veg
– a handful of frozen leaf spinach
Heat the oil in a heavy-based frying pan, then fry the onion for 5–6 minutes until softened. Add the chicken pieces, fry for a further couple of minutes just to colour the outside, then stir in the curry paste and rice. Cook for another minute.
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 minutes, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 minutes more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.
Food: One-pot chicken pilaf
• Per serving 663 kcalories, protein 50g, carbohydrate 92g, fat 13g, saturated fat 2g, fibre 10g, sugar 13g, salt 1.94g