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Simple chicken & mushroom pilaf
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1 tbsp olive oil
2 leeks, sliced
400g essential Waitrose British Chicken Breast Fillets, cut into chunks
2 tbsp Waitrose Cooks’ Ingredients Rogan Josh Curry Paste
250g brown basmati rice
500ml Waitrose Cooks’ Ingredients Chicken Stock
500g chestnut mushrooms, halved
2 tbsp parsley, roughly chopped
1. Heat the oil in a large saucepan and cook the leeks for 2 minutes. Then add the chicken chunks and cook for a further 3-4 minutes until lightly browned.
2. Stir in the curry paste, rice and stock. Bring to the boil, cover and simmer for 25 minutes.
3. Add the mushrooms and cook for a further 10 minutes until the rice and the mushrooms are tender. Check the chicken is cooked through with no pink meat and any juices run clear.
4. Fluff up the rice with a fork, scatter over the parsley and serve.
Typical values per serving:
1 of your 5 a day; low in fat; Living well