Ingredients
- 1 tablespoon oil (rice bran oil)
- 1 onion, finely chopped
- 1 red capsicum, large chopped into 2cm pieces
- 2 teaspoons ginger root (fresh and finely grated)
- 1/4 teaspoon chilli flakes, dried
- 3 teaspoons garam masala
- 316 grams dry brown rice (2 cups long-grain)
- 1 litre low-sodium chicken stock (4 cups)
- 250 grams silverbeet (1/2 bunch, washed and stems removed and thinly shredded)
- 600 grams boneless skinless chicken breasts
- Fresh coriander sprigs, to garnish
- Lemon cheeks, to serve
How to Make
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Step 1: Heat half the oil in a large stockpot and add onion and capsicum and cook, stirring, until onion is soft and then add ginger, chilli and garam masala and cook, stirring for about 1 minute or until it is fragrant.
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Step 2: Stir in rice and add the stock and bring to the boil, stirring occasionally and simmer, covered, over a low heat for 25 minutes.
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Step 3: Stir in silverbeet in the last 3 minutes of cooking and then remove from the heat and stand, covered for 10 minutes.
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Step 4: Meanwhile, heat the remaining oil in a large frying pan and add the chicken and cook for about 6 minutes on each side or until cooked through.
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Step 5: Slice chicken thickly and top pilaf with chicken slices and garnish with fresh coriander sprigs and serve with lemon cheeks.
We hope you enjoy this recipe!
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