Chicken and mushroom pilaf

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How to make Chicken and mushroom pilaf

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:30
  • Total Time : 0:50

Ingredients

  • 2 green shallots, ends trimmed, finely chopped
  • 2 teaspoons finely grated fresh ginger
  • 2 tablespoons Fountain gluten-free soy sauce
  • 2 garlic cloves, crushed
  • 5 (about 750g) chicken thigh fillets, cut into 2cm pieces
  • 60ml (1/4 cup) olive oil
  • 500g mixed mushrooms (such as portobello and cap mushrooms), thickly sliced
  • 200g (1 cup) Uncle Ben's long-grain rice
  • 750ml (3 cups) Massel chicken style liquid stock
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon fish sauce
  • 150g (1 cup) frozen peas
  • 1 cup fresh coriander leaves

Method

  • Step 1 Combine the green shallot, ginger, soy sauce and half the garlic in a large glass or ceramic bowl. Add the chicken and toss to coat.
  • Step 2 Heat 2 tablespoons of oil in a large saucepan over medium heat. Add half the chicken and cook, turning occasionally, for 1-2 minutes or until golden brown. Transfer to a heatproof bowl. Repeat with remaining chicken, reheating pan between batches.
  • Step 3 Heat the remaining oil in the pan. Add the mushroom and remaining garlic and cook, stirring, for 3 minutes or until soft. Transfer to a heatproof bowl.
  • Step 4 Add the rice, stock, sweet chilli sauce and fish sauce to the pan. Cover and bring to the boil. Reduce heat to low and simmer for 10 minutes.
  • Step 5 Add the chicken and mushroom and cook, covered, for 8-10 minutes or until rice is tender and almost all of the liquid is absorbed. Add the peas and remove from heat. Set aside, covered, for 5 minutes to rest. Use a fork to stir the coriander into the rice mixture and separate the grains. Taste and season with salt and pepper. Divide among serving bowls and serve with the Asian-style watercress salad.

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