Recipes

Easy Butter Chicken Rice Pilaf

Recipe Easy Butter Chicken Rice Pilaf

Ingredients

  • 2 tbsp vegetable oil
  • 500g chicken breast fillets, cut into 2cm pieces
  • 485g jar butter chicken simmer sauce
  • 1 brown onion, thinly sliced
  • 300g (1 1/2 cups) Basmati Rice
  • 2 tbsp Tomato Paste
  • 1 chicken stock cube, crumbled
  • ½ x 500g pkt diced butternut pumpkin
  • 60g pkt baby spinach
  • 80g (1/2 cup) frozen peas
  • 90g (1/3 cup) Greek style natural yoghurt

Method

  1. Heat 1 tbsp oil in a large, heavy-based frying pan over medium-high heat. Add chicken and cook, stirring occasionally, for 3-4 minutes or until browned and just cooked through. Add 80ml (1/3 cup) simmer sauce and stir until combined. Transfer to a heatproof bowl and cover to keep warm. Wipe pan clean.
  2. Heat remaining oil in the same pan over medium-high heat. Add onion and cook, stirring, for 2-3 minutes or until starting to brown. Add rice and stir until well coated. Add tomato paste and stir to combine. Add remaining simmer sauce, stock cube and 435ml (1 3/4 cups) water, then bring to a simmer. Season. Stir in pumpkin and return to a simmer. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is just tender.
  3. Stir spinach, peas, chicken and any resting juices into the pumpkin mixture. Cover and cook for 3-4 minutes or until peas are tender and chicken is heated through. Serve with yoghurt.

(This recipe was sourced and adapted from taste.com.au)