Chicken, leek and mushroom pilaf recipe
A pilaf is an easy rice dish usually made in one pot. Our chicken, leek and mushroom version comes together in 40 minutes, serves 4 and is dairy-free. Why not give it a go?
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 491 calories / serving
- Dairy-free
Ingredients
- 1 tbsp olive oil
- 1 leek, sliced
- 2 carrots, peeled and diced
- 500g skinless chicken thigh fillets, cut into bite-sized pieces
- 300g easy cook brown rice
- 1 chicken stock cube, made up to 800ml
- 250g chestnut mushrooms, halved
- 1 tsp Dijon mustard
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Shop ingredientsEach serving contains
- Energy
- 2075kJ 491.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 2.2g
- Sugars
- 54g
of the Reference intake
Carbohydrate 63.9gProtein 33.1gFibre 5.2g
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- Heat the oil in a large pan over a medium heat and cook the leek, carrots and chicken thighs for 5 minutes.
- Add the rice and chicken stock to the pan. Cover and simmer for 10 minutes.
- Stir in the mushrooms and Dijon mustard, cover and cook for 15 minutes until the rice is tender and all of the stock has been absorbed. Cut into a thick portion of chicken and check that it is cooked through, with no pink showing and the juices run clear.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
