Chicken Pilaff

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The tastiest way of preparing rice is to cook it gently in a measured amount of stock. By the time the rice is tender the grains will have absorbed all the liquid and the resulting dish will be moist and full of flavour. This recipe makes a little meat go a long way; add a handful of sultanas and a few toasted almonds to the cooked chicken if you like.

Ingredients

Method