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

Method:

• 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.