Chicken, Mushroom & Kale Pilaf

This is such a quick and simple meal to both make and eat. Its great for if you are entertaining guests, as you can easily double or even triple the quantities and there is very little not to like about it, for even the pickiest of eaters. You would just need a pan that is big enough. It’s one of my regular go to meals as it’s such a safe and flexible recipe. It’s very difficult to get it wrong, so great if you are tired or short on time. I say it’s difficult to get wrong but last week I managed to, as I mistakenly used lettuce instead of kale, and thats definitely not something I would recommend. I do quite often deliberately swap the kale for spinach which works well, or the carrot for leak. Peas are another vegetable that goes nicely as an addition to the recipe. I hope you enjoy it as much as I do.

Print Recipe
Chicken, Mushroom & Kale Pilaf
Chicken, mushroom and kale pilaf
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Chicken, mushroom and kale pilaf
Instructions
To Prepare:
  1. Peel and dice the onion and carrots.
  2. Peel and crush the garlic cloves.
  3. Add everything prepared so far to a large lidded pan with the olive oil.
  4. Slice the chicken breasts in to bite size pieces.
  5. Weigh out the rice and make the stock.
To Cook:
  1. Heat the pan over a high heat and fry the contents for 3 minutes.
  2. Add in the chicken and parsley and keep frying for 2 minutes.
  3. Lower the heat right down, pour in the stock and rice, mix well and cover the pan with a lid.
  4. Set timer to 15 minutes and leave to gently simmer.
  5. Meanwhile prepare the mushrooms by removing the stalks if needed to and half/quarter them depending on size. You want them to be a similar size to everything else.
  6. Have the kale ready.
  7. After 15 minutes add the mushrooms and kale to the pan and stir well. If the mixture is starting to feel a little dry pour in a splash of water from the kettle.
  8. Replace the lid and leave to cook for another 5 minutes.
  9. Before serving season it with plenty of freshly ground black pepper.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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