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Roasted chicken breast with pilau rice Recipe

Ingredients for people

  • Free range chicken breast(s) : 6 whole
  • Basmati rice : 300 g
  • Red pepper(s) : 1 whole
  • Yellow pepper(s) : 1 whole
  • Onion(s) : 1 whole
  • Garlic clove(s) : 4 whole
  • Chicken stock : 600 ml
  • Thyme sprig(s) : 2 whole
  • Green cardamon pods : 6 whole
  • Cumin seed(s) : 5 g
  • Fennel seed(s) : 5 g
  • Ground coriander : 5 g
  • Curry leaf(-ves) : 4 whole
  • Rosemary sprig(s) : 2 whole
Method
  • 1

    Preheat the oven to 200'C.

  • 2

    Season the chicken breast with salt and pepper. Sear the chicken skin side down in a hot frying pan until golden brown. Sprinkle garlic, rosemary and thyme over the chicken and then transfer the pan to the oven and cook for 7-10 minutes. Once cooked, remove the chicken from the pan and set aside. Deglaze the pan with 150ml of the chicken stock - this will be the sauce.

  • 3

    Peel and dice the onion, garlic and peppers.
    Heat a frying pan and add a little oil. Add the onion and cook until golden brown and then add the peppers and the garlic. Add the spices to the pan and cook until the vegetables begin to soften. Add the rice to the pan and cook for 4-5 minutes. Add the remaining 450ml of chicken stock and cook over a low heat for 15 minutes without stirring.

  • 4

    Serve the chicken alongside the rice and finish the dish with the chicken sauce.

Chef's tip

«Adjust the spices in this recipe to your personal tastes.»

Oven cooked chicken breast served with spiced basmati rice and peppers.

Rate this recipe :

(10 votes)

  • Preparation  15mins
  • Cooking time  20mins
  • Rest time  0h

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