Chicken & Tomato Rice Pilaf
I've spent a lovely two months abroad with family in London, and for the first time, we visited the French Island of Corsica. We stayed in a Big Brother-esq style house with four other families, more, if you include the bees, the lizards and the snakes. Corsica is wild and green, with Oceans blue like I have never seen. Sitting for lunch, after a morning at Sea, at Maora Beach Restaurant, I experienced the best of Corsica. The vibe was upbeat; the DJ played some of my favorite House tunes. Families from Italy, France, the Netherlands sat tanned, looking relaxed, and at home in the place they frequent every summer. The food, a mix of Italian and French in a style all of its own. There were always offerings from the sea, lobster brought live to our table, which ended in a stint of vegetarianism for Sammy. Pizza as good as in Italy. Pasta. And then, the Meats with all the rich, creamy sauces you'd expect in France. It was beautiful, relaxing and unpretentious.
Back in London, I withheld any cooking for the first couple of weeks, but alas, your belly starts to give in, as does your bank account. With my one pot purchase from Waitrose, and a few kitchen basics, I was able to cook, a quick Chicken & Rice Pilaf, a Bolognese, Chicken & Pasta, Ramen Noodles and of course lots of Omelettes. There were store bought oven baked Fish Fingers, with Organic Heinz Baked Beans, Pret Sandwiches and always within 25 minutes of ordering, Deliveroo.
My sister and her 3 year old daughter came over for Chicken & Rice Pilaf, and she insisted that I blog the recipe, being my most loyal reader, of course I oblige. Here you go Mariam, thanks for the memories.
Organic Ingredients - serves 6
2 Pastured Chicken Breasts/4 Thighs, chopped into cubes
1 Onion, peeled and diced small
4 Cloves Garlic, peeled & crushed in a pestle and mortar
1 Jar/520 Grams Crushed Tomatoes
2 Cups Chicken Stock (Homemade if you have, or store bought)
1 Heaped Teaspoon each ground spices ~ Paprika, Turmeric, Coriander, Cumin
A pinch of Saffron
Hot Paprika Powder (for serving)
1 Tablespoon Butter
Salt, to taste
Extra Virgin Olive Oil/Avocado Oil/Ghee for cooking
2 Cups Basmati Rice, washed & pre soaked if possible *for better digestion
Saute Onion in Cooking Oil until translucent. Add Garlic, Chicken, Butter, Spices and Salt. Cook, moving Chicken around until it turns white. Add Tomato, Chicken Stock and Saffron. Bring to a boil, then cover and reduce heat to a low simmer. Simmer for 30 minutes.
Add washed Rice, mix in and bring to a boil. Cover and reduce heat to low and cook for about 20 minutes on low heat. Gently stir without breaking the Rice bringing the cooked Rice from the bottom to the top. Cover and cook for a further 5 minutes. Stir again and cover and cook for a further five minutes or until Rice is cooked through. I sprinkle Hot Paprika on top to eat. Can be served with Greek Yoghurt and Salad.
You can prep in the morning by cooking the Chicken & Tomato stew but wait to add Rice in until just before dinner. Soak washed Rice in room temperate water with a splash of Vinegar to aid in digestion. Drain and rinse before cooking.
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