Chicken Pelau

Patrick Williams

Patrick Williams

12th January 2016

Chicken Pelau

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken Pelau recipe a try? Serves 4

Ingredients

  • 600g Diced boneless chicken thighs
  • 500g Basmati Rice (washed)
  • 1 Spanish onion ( sliced)
  • 1 Red pepper ( sliced)
  • 1Yellow Pepper ( sliced)
  • 5 cloves garlic (finely grated)
  • 2 Sprigs thyme
  • 50g fresh Turmeric (finely grated)
  • 50g Fresh Ginger (finely grated)
  • 1 small Sweet Potato (diced)
  • 1 small Butternut squash (diced)
  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce
  • S&P

Method

Heat thick bottomed pan on stove, add oil.

When oil is hot add chicken & colour chicken evenly & remove from pan.

Now add peppers, onion , garlic, ginger, turmeric & thyme, and gently sweat over medium heat for 2-3 minutes.

Add Squash & sweet potatoes & chicken to the pan cook for 5 minutes and add rice,

Pour water into pan until water is about 2inches above rice level.

Season using soy sance, bring to the boil, cover pan with lid & cook for 20 minutes.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.