Chicken and Rice Pilaf

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Chicken and Rice Pilaf
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
300 grams
150 grams
2
Garlic cloves (finely chopped)
1 tablespoon
300 grams
800 milliliters
1 generous pinch
¼ teaspoon
50 grams
almonds (slivered)
150 grams

Preparation steps

1.

Cook the rice in 600 ml (approximately 20 1/2 ounces) of broth according to package directions

2.

Cut chicken breast fillets and liver in about 15 mm (approximately 1/2-inch) wide strips or cubes. Heat the oil in a skillet and sauté the garlic for a minute. Add the chicken and liver and saute, stirring to coat. Add the rice, pour in the remaining broth along with the peas and cook over low heat until the chicken and liver are cooked through, about 10 minutes. Add the saffron and season with salt and pepper.

3.

Toast the almonds in a dry skillet over low heat until crisp and fragrant.

4.

Spoon the rice pilaf onto plates and scatter the almonds over the top.