recipes

Chicken, Almond & Sweet Potato Rice Pilaf

Entertaining

  • MEAL TYPE Main meal
  • PREPARATION 15 minutes
  • COOKING 25 minutes
  • SERVES 4

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Method

  • Heat oil over high heat in a large heavy based saucepan.  Add chicken and cook fro 3 minutes until golden brown.  Add onion and cook for 5 minutes until softened.
  • Add rice, stock and sweet potato. Bring to the boil, reduce heat to low, cover and cook for 15-20 minutes, until most of the stock is absorbed.  Allow to stand, covered for 10 minutes.
  • Stir through almonds, lemon rind and coriander.  Serve immediately.

 Tasty Twist:  Add a good pinch of saffron threads with the stock.

Ingredients

1 tablespoon oil
500g chicken thigh fillets, diced
1 onion, finely diced
2 cups basmati rice
1 x 1 litre Campbell's Real Stock Plus-Vegetable with Garlic
500g sweet potato, peeled and diced
1/2 cup toasted slivered almonds
grated rind of 1 lemon
1 tablespoon chopped coriander

Handy Hint

V8 Veggie Kick to Casseroles

Add V8 Original juice, or Hot n Spicy, in casseroles, gravies and slow-cooker stews to provide a flavoursome kick plus an extra servings of vegetables.

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