60 Min

NF

One Pot Chicken

Mother’s Day is coming up shortly and speaking from experience, there is nothing more a mother wants than to have a stress-free day when she does not have to be concerned about meals for her family. While you can always take her out for a lovely meal, restaurants can be crowded and rushed so what would be even more thoughtful would be to cook her a meal.

Here, I devised a recipe so simple to make, with minimal clean up, that even an eight-year-old, with parental supervision, could make! You can make this pilaf ahead of time, which would give you time to set a beautiful table with flowers and candles, which I promise you, every mother will appreciate. For added luxury, drizzle melted butter on top of the pilaf before serving it.

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Cook Time

1 Hour + Soak Time

Serves

4

Directions

Step 1

Rinse the rice and soak for an hour or two. Drain and set aside.

Step 2

In a large stockpot or skillet, warm the olive oil and pop the cumin seeds. This happens very quickly so immediately after, add the chicken pieces.

Step 3

Stir the chicken over high heat for 3 to 4 minutes or until it gets a little bit of color. Add the salt and pepper and continue cooking the chicken.

Step 4

Next add the drained rice, coconut milk plus one cup of water and the cinnamon sticks. Stir gently and bring the mixture to a boil. Cover and simmer for 8 to 10 minutes.

Step 5

Towards the end of cooking, add the peas. If using fresh peas, they will need 4 to 5 minutes of cooking. If using frozen peas, add them towards the end. Once done, turn the heat off and let the pilaf rest for 15 to 20 minutes at least.

Step 6

In the meanwhile, rinse the parsley and discard the bottom 2 inches of stems. Rough chop the rest of the parsley and gently stir it into the pilaf. Drizzle melted butter just before serving.

Notes & Variations

The pilaf will be a little sticky because of the coconut milk but it tastes good.
You can replace the peas with other vegetables like chopped carrots but just make sure to give it adequate cooking time.
For some heat, add one minced serrano to the pilaf when adding the coconut milk and water.

Ingredients

1 cup long-grain rice

4 tablespoons olive oil

1 teaspoon cumin seeds

1-pound boneless skinless chicken thighs, trimmed and cut into 3-4 pieces each

1 teaspoon black pepper

1 1/2 teaspoons sea salt

1 cup coconut milk

2 to 3 sticks of cinnamon

2 cups fresh or frozen green peas

1 bunch parsley

Melted butter, as much as you desire

Step 1

Rinse the rice and soak for an hour or two. Drain and set aside.

Step 2

In a large stockpot or skillet, warm the olive oil and pop the cumin seeds. This happens very quickly so immediately after, add the chicken pieces.

Step 3

Stir the chicken over high heat for 3 to 4 minutes or until it gets a little bit of color. Add the salt and pepper and continue cooking the chicken.

Step 4

Next add the drained rice, coconut milk plus one cup of water and the cinnamon sticks. Stir gently and bring the mixture to a boil. Cover and simmer for 8 to 10 minutes.

Step 5

Step 6

In the meanwhile, rinse the parsley and discard the bottom 2 inches of stems. Rough chop the rest of the parsley and gently stir it into the pilaf. Drizzle melted butter just before serving.

1 cup long-grain rice

4 tablespoons olive oil

1 teaspoon cumin seeds

1-pound boneless skinless chicken thighs, trimmed and cut into 3-4 pieces each

1 teaspoon black pepper

1 1/2 teaspoons sea salt

1 cup coconut milk

2 to 3 sticks of cinnamon

2 cups fresh or frozen green peas

1 bunch parsley

Melted butter, as much as you desire

Notes & Variations

The pilaf will be a little sticky because of the coconut milk but it tastes good.
You can replace the peas with other vegetables like chopped carrots but just make sure to give it adequate cooking time.
For some heat, add one minced serrano to the pilaf when adding the coconut milk and water.

Tags:

60 Min

Tags:

60 Min

AN UNLIKELY COMBO THAT JUST WORKS.

More peas & coconut milk please!

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