Aromatic chicken pilaf
Course: Main courseCuisine: InternationalDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
35
minutesEstimated calories
520
kcalResting time
5
minutesTotal time
55
minutesFluffy basmati rice with chicken strips, golden onions, lime, cinnamon and cardamom, finished with toasted pine nuts. A recipe by Bernie Torras for four, with a short rest before serving.
Modo cocción
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredients
2 skinless boneless chicken breasts, about 400 g total, cut into thin strips
300 g uncooked basmati rice
2 onions, about 300 g peeled total, finely chopped
1 garlic clove, about 3 g, finely chopped
30 ml olive oil, equivalent to two 15 ml tablespoons
500 ml hot chicken stock; check its salt content and allergens
1 lime, juice only, about 30 ml
1 cinnamon stick
3 cardamom seeds, lightly crushed; not 3 pods
1 clove
20 g pine nuts, approximately 2 tablespoons
salt and black pepper to taste
hot water, only if needed to adjust cooking
Method
- Rinse the basmati rice under cold water and drain very well. Chop the onions and garlic, juice the lime and lightly crush the three cardamom seeds. Cut the chicken into thin strips about 1 cm thick. Heat the stock separately.
- Heat the 30 ml oil in a wide, lidded casserole. Season the chicken lightly with salt and pepper and brown over medium-high heat for about 4–5 minutes, stirring to colour the surfaces. Transfer to a plate; it will finish cooking with the rice.
- Reduce to medium heat and add the onions to the same pan. Cook for about 8–10 minutes, stirring, until tender and lightly golden. Add the garlic and cook for another 2 minutes without burning it.
- Add the cinnamon, cardamom and clove. Stir in the well-drained rice for about 1 minute to lightly toast it and coat the grains with oil. Add the lime juice.
- Return the chicken and its juices to the pan. Pour in the 500 ml hot stock and stir once. Bring to a boil, cover and turn the heat down to maintain a very gentle simmer.
- Cook, covered, for about 15 minutes, also following the rice packet instructions. Avoid repeatedly lifting the lid or stirring. When checked, the grains should be tender and the stock absorbed; the centre of the chicken strips must reach 74 °C. If the rice is firm and dry, add 50 ml hot water, cover and cook for a few more minutes; repeat only if necessary.
- While the rice cooks, toast the pine nuts in a small dry frying pan over medium-low heat for 2–3 minutes, moving them until golden. Immediately transfer to a plate to prevent burning.
- Once the rice and chicken are cooked, turn off the heat and leave covered for 5 minutes. Remove the cinnamon stick and clove, gently fluff the grains with a fork and check the seasoning. Divide between four plates and add the pine nuts just before serving.
Notes
- The scan does not specify servings: we propose four main-course portions. For reproducibility and nutrition estimates, two breasts are taken as about 400 g raw, two onions as 300 g peeled, one garlic clove as 3 g, one lime as 30 ml juice and two tablespoons of pine nuts as 20 g.
- The original 300 g rice, 500 ml stock and three cardamom seeds are retained. Three seeds are not three pods. The handwritten notes specify thin chicken strips, briefly toasted rice, hot stock and pine nuts added at serving.
- Estimated timing is 15 minutes preparation, 35 minutes cooking and 5 minutes resting: 55 minutes overall. Absorption varies with the rice and pan; adjust with small amounts of hot water and check the chicken is cooked. These timings have not been measured in a cooking trial.
- Estimated nutrition per quarter: USDA reference raw chicken and vegetables, Tilda dry basmati and Aneto natural chicken stock. All 30 ml oil are included. Total carbohydrate includes fibre; estimated sodium is equivalent to about 1 g salt per serving before added salt.
- The calculation excludes salt and pepper added to taste, the tiny spice quantities, drinks and other menu dishes. Final cooked weight per serving has not been measured. Using different stock or a different weight of chicken changes the values.
- Contains pine nuts. The reference stock contains celery; check the label of your chosen stock and the pine nuts’ cross-contact information. Do not serve this recipe to anyone allergic to these ingredients.
Equipment
- Wide casserole with a well-fitting lid
- Small frying pan
- Scales, measuring jug and sieve
- Knife, chopping board and citrus juicer
- Small mortar, fork and cooking thermometer
Estimated nutrition per serving
- Calories: 520kcal
- Fat: 13.9g
- Saturated Fat: 2.1g
- Sodium: 402mg
- Carbohydrates: 67.9g
- Fiber: 2.4g
- Sugar: 3.9g
- Protein: 30.8g
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