About this recipe:This savoury all-in-one pilaf dish is a mixture of chicken thighs, mushrooms, peppers and rice cooked in a flavourful chicken stock.
4 skinless chicken thighs
700ml chicken stock
1 onion, chopped
3 cloves garlic, peeled and chopped
1 teaspoon ground turmeric
1 tablespoon olive oil
100g button mushrooms, sliced
330g white rice
3 tomatoes, sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
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Method Prep:15min › Cook:45min › Ready in:1hr
In a large pot, boil chicken thighs in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through (about 20 minutes), remove from stock and set aside. Add turmeric and stir in, then set stock aside.
In a large frying pan, heat oil. Add mushrooms and cook for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to rice mixture. Cut cooked chicken into bite size pieces and add to the frying pan, along with the red, green and yellow peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.