Créé avec l’IA
Chicken and Potato Rice Pilaf
55 min 532 kcal par portion Moyen
Ingrédients
4 Portions
- boneless skinless chicken breast400 g
- basmati rice300 g
- potatoes400 g
- onion150 g
- olive oil2 tbsp
- garlic2 cloves
- salt1 tsp
- black pepper0,5 tsp
- turmeric0,5 tsp
- low-sodium chicken broth600 ml
- chopped parsley2 tbsp
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.
- 2
Cut the chicken breast into bite-sized cubes. Peel and dice the potatoes into 1 cm cubes. Finely chop the onion and mince the garlic.
- 3
Heat the olive oil in a large, deep skillet or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- 4
Add the minced garlic and cook for another 1 minute until fragrant.
- 5
Add the chicken cubes to the pan and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- 6
Stir in the diced potatoes, salt, black pepper, and turmeric. Cook for 2-3 minutes, mixing well to coat the ingredients with the spices.
- 7
Add the drained rice to the pan and stir gently to combine with the chicken and vegetables.
- 8
Pour in the chicken broth and bring the mixture to a gentle boil.
- 9
