Chicken and Leek Pilaff

Chicken and Leek Pilaff

No ratings yet
Servings: 4
Calories: 762
Prep Time 15 minutes
Cook Time 55 minutes


  • 3 tbsp vegetable oil
  • 12 oz skinless chicken thighs cut into 1 cm (1/2 in) strips
  • 8 oz streaky bacon cut into strips
  • 1 lb medium leeks washed and thinly sliced
  • 6 oz small mushrooms cut into quarters
  • 1 tsp ground cumin
  • 1/2 tsp cayenne
  • 2 tbsp tomato paste
  • 8 oz easy-cook long grain rice
  • 14 oz can chopped plum tomatoes
  • 1/2 pt chicken stock
  • 2 tbsp chopped fresh chives plus extra to garnish


  • Heat the oil in a large deep frying pan or flameproof casserole. Add the chicken, season with black pepper and cook for I to 2 minutes. Add the bacon, and cook over a high heat for 5 minutes. Add the leeks and mushrooms and continue to cook over a high heat for 5 minutes.
  • Stir in the spices and tomato paste and cook for 3 to 4 minutes, stirring frequently. Add the rice and cook, stirring, for I minute or until it turns opaque. Stir in the tomatoes, stock and seasoning. Bring to the boil, cover and simmer gently for 30 to 35 minutes, or until the rice is tender. (The amount of stock required depends on the absorbency of the rice you're using.) Add the chopped chives and more seasoning, if necessary. Garnish with chives and serve.
Calories: 762 kcal
Carbohydrates: 71 g
Protein: 33 g
Fat: 38g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 120 mg
Sodium: 632 mg
Potassium: 1122 mg
Fiber: 5 g
Sugar: 10 g
Vitamin A: 3058 IU
Vitamin C: 31 mg
Calcium: 116 mg
Iron: 5 mg
Ingredients Chicken, Chicken Joints
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating