Meats Recipes - Chicken and Mushroom Pilaf

Ingredients                                        

• 1 large onion, finely chopped

• 1 garlic clove, crushed

• 100g/1/2 cup unsalted (sweet) butter

• 350g/1 1/2 cups long-grain rice

• 1 liter/4 1/4 cups chicken stock

• 225g/8 oz/4 cups button mushrooms, sliced

• 2.5ml/1/2 tsp saffron powder

• salt and freshly ground black pepper

• 225g/8oz/2 cups cooked chicken, cut into bite-sized pieces

• 4 tomatoes, skinned, seeded and chopped

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Method:

1. Fry the onion and garlic in the butter in a large flameproof casserole until soft but not brown.

2. Stir in the rice and cook for 2 minutes until transparent and glistening. Ass the stock, mushrooms and saffron.

3. Season with salt and pepper, stir well and bring to the boil. Stir again, cover and transfer to the oven.

4. Cook at 180°C/350°F/gas mark 4 for 40 minutes the stir in the chicken and tomatoes.

5. Return to the oven and cook for about 25 minutes until the rice is cooked and has absorbed all the liquid.

6. Add a little more stock or water when you add the chicken if the rice is already looking dry.