Whatever name you give it Pilau or Pilaf and it’s origins, be it Turkish, Persian, Indian or Greek, it is still a 1-pot dish.
There are many 1-pot chicken dishes out there, including many Chinese versions. Today’s can be classified as Mediterranean in style mainly due to the use of the herbs.
Ingredients: serves 4
4 chicken breast
1 teaspoon Salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon freshly chopped parsley (1/2 teaspoon if using dried)
2-1/2 cups long grain rice, uncooked
1 cup chicken stock
2 cups water
1/2 cup diced carrots
1/2 cup frozen peas
1 onion, diced
- Season the chicken breasts with the salt & pepper.
- Pan fry chicken breasts in olive oil. Remove when cooked.
- Fry the onions & rice in the same pan that was used to fry the chicken breasts.
- Add the chicken stock & water when the rice turns clear.
- Add the carrots, peas & herbs and chicken breasts.
- Turn the heat to simmer once the liquids start to boil.
- Simmer with lid for 20 minutes or when the rice is cooked.