CHIFFERI PILAF
Provided by William Grimes
Categories dinner, weekday, casseroles, pastas, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Using a mandoline, cut zucchini into julienne. Using a sharp knife, julienne tomatoes or tomatillos. Set aside.
- In a large casserole over medium-low heat, melt 2 tablespoons butter, and add garlic. Saute until softened and beginning to brown, about 3 minutes. Add zucchini and tomatoes or tomatillos, and gently toss until warmed through.
- Add pasta, chicken broth, milk, and salt and pepper to taste. Stir well, cover and bake 4 minutes. Remove from oven and stir well. Cover pan, return to oven and continue to bake until pasta is al dente, about 5 to 7 minutes.
- Remove pan from oven and discard the garlic cloves. Add remaining 2 tablespoons butter, cheese and basil. Pour into a warm bowl, and serve immediately.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 6 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 901 milligrams, Sugar 10 grams, TransFat 0 grams
PERI-PERI CHICKEN PILAF
A low-fat spicy chicken one-pot with peppers, tomatoes and fresh red chillies - three of your five-a-day
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp of the peri-peri and brown in the pan for 1 min each side until golden. Transfer to a plate and set aside.
- Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the garlic and remaining peri-peri, and give everything a stir. Tip in the rice and stir to coat.
- Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes.
- Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.
Nutrition Facts : Calories 549 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 3.4 milligram of sodium
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!
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
- 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 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.
Nutrition Facts : Calories 663 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 13 grams sugar, Protein 50 grams protein, Sodium 1.94 milligram of sodium
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ONE POT GREEK CHICKEN AND RICE PILAF RECIPE | LITTLE SPICE …
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4.9/5 (27)Category 30 Minute MealsServings 4Total Time 45 mins
- CHICKEN: Combine 2 tablespoons of olive oil, lemon juice, minced garlic, red wine vinegar, salt, pepper, red pepper flakes, and oregano in a zip top bag. Add the chicken breasts, zip the bag and give it a good shake until the chicken breasts are evenly covered in the marinade. Allow the chicken to marinate for 15 minutes and up to 1 hour.
- In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium high heat. Remove the chicken breasts from the marinade and discard marinade. Cook the chicken breasts for 4-6 minutes per side or [b]until the chicken is all the way cooked through and registers 165ºF on a thermometer[/b]. Remove the chicken to a plate. Cover loosely with a piece of foil and keep warm.
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