One-pot chicken pilaf

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 1

Time to make: 25 mins

Ingredients

More weights & measures

125g boneless chicken thigh

spray oil

¼ onion or 2 shallots, finely chopped

2 teaspoons curry paste

¼ cup basmati or long-grain rice

⅔ cup liquid salt-reduced chicken stock

½ cup water or wine

1 carrot, scrubbed, diced

1 cup frozen mixed vegetables

1 cup frozen spinach

Instructions

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1 Cut chicken in chunks. Heat a non-stick pan with oil spray and cook onion until softened. Add chicken and cook for 2-3 more minutes to brown meat.

2 Stir in curry paste and rice and cook for 1 minute.

3 Add stock, water, carrot and mixed vegetables. Bring to the boil then lower heat, cover and cook for 10 minutes. Stir in spinach and cook for 5 more minutes or until stock is absorbed and rice, tender. Serve.

Variations

Make it gluten free: Use gluten-free curry paste and chicken stock.

Nutrition Info (per serve)

Calories 533 cal

Kilojoules 2230 kJ

Protein 39 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 65 g

Sugar 14 g

Dietary fibre 11 g

Sodium 710 mg

Calcium 250 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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