Sherry Chicken Pilaff

20 mins
Serves 1
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Directions

  1. 1Cook chicken breasts on high heat until browned. Season with salt and pepper.
  2. 2Cook chicken breasts on high heat until browned. Season with salt and pepper.
  3. 3Cook chicken breasts on high heat until browned. Season with salt and pepper.
  4. 4Add onion and fry for a few minutes until softened.
  5. 5Add onion and fry for a few minutes until softened.
  6. 6Add onion and fry for a few minutes until softened.
  7. 7Add garlic and fry for 30 seconds.
  8. 8Add garlic and fry for 30 seconds.
  9. 9Add garlic and fry for 30 seconds.
  10. 10Deglaze the pan with dry sherry (or rum/whisky).
  11. 11Deglaze the pan with dry sherry (or rum/whisky).
  12. 12Deglaze the pan with dry sherry (or rum/whisky).
  13. 13Add uncooked basmati rice and stir to coat.
  14. 14Add uncooked basmati rice and stir to coat.
  15. 15Add uncooked basmati rice and stir to coat.
  16. 16Add chicken stock (adjust amount as needed).
  17. 17Add chicken stock (adjust amount as needed).
  18. 18Add chicken stock (adjust amount as needed).
  19. 19Add raisins and stir.
  20. 20Add raisins and stir.
  21. 21Add raisins and stir.
  22. 22Cover and simmer for 20 minutes.
  23. 23Cover and simmer for 20 minutes.
  24. 24Cover and simmer for 20 minutes.
  25. 25Add pine nuts, parsley, lemon zest, and lemon juice.
  26. 26Add pine nuts, parsley, lemon zest, and lemon juice.
  27. 27Add pine nuts, parsley, lemon zest, and lemon juice.
  28. 28Stir and serve.
  29. 29Stir and serve.
  30. 30Stir and serve.

Ingredients

  • 3 chicken breasts
  • 3 chicken breasts
  • 3 chicken breasts
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 onion
  • 1 onion
  • 1 onion
  • 15 g garlic
  • 15 g garlic
  • 15 g garlic
  • 50 ml dry sherry
  • 50 ml dry sherry
  • 50 ml dry sherry
  • 175 g basmati rice
  • 175 g basmati rice
  • 175 g basmati rice
  • 600 ml chicken stock
  • 600 ml chicken stock
  • 600 ml chicken stock
  • 50 g raisins
  • 50 g raisins
  • 50 g raisins
  • 50 g pine nuts
  • 50 g pine nuts
  • 50 g pine nuts
  • 1 handfull parsley
  • 1 handfull parsley
  • 1 handfull parsley
  • 1 lemon
  • 1 lemon
  • 1 lemon

Equipment

paninduction hobspatula