Chicken pilaf
Nutrition per serving
| Calories | 453 kcal |
| Protein | 36.6 g |
| Carbs | 46.7 g |
| Fats | 13.4 g |
| Saturated Fat | 2.3 g |
| Monounsaturated Fat | 5.2 g |
| Polyunsaturated Fat | 2.1 g |
| Sugars | 2.8 g |
| Fiber | 10.7 g |
| Sodium | 532 mg |
Ingredients
| Olive Oil | |
| Mild Curry Paste | |
| Chicken Thigh | |
| Basmati Rice | |
| Chicken Stock | |
| Spinach, frozen, chopped or leaf | |
| Mixed Vegetables (Frozen) | |
| Onion |
1. Prepare chicken by cutting into pieces. Ensure spinach and any vegetables are thawed. Finely chop the onion.
2. Prepare frying pan with oil using medium to high heat. Add the chopped onion and curry paste and cook for 2 minutes.
3. Add the chicken pieces and cook for 2–3 minutes.
4. Mix in the rice to the pan and cook for a minute.
5. Now add stock and 2/3 cup water and take the pan to the boil. Then decrease the heat. Cover the pan and allow to simmer for 10 minutes.
6. Mix in the spinach and chosen vegetables and cook for 5 minutes.