Food Blog – Chicken Pesto Pilaf (thing)

If you like tasty meals that involve pesto you’ve hit the jackpot here! This meal is easy to make and is relatively quick (20 -25 mins) given that you had prepped beforehand! Its slightly high on the fats, but a lot comes from the pesto which is full of pine nuts, so its all good!

Just follow the instructions below and you can have a quick, easy healthy-ish meal in no time.

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Chicken Pesto Pilaf (thing)

Ingredients List (Feeds 4)

  • 500g Diced Chicken Breast
  • 100g Diced Bacon/Lardons
  • 60g Chopped Chorizo
  • 250g Pre-Cooked Rice (Tilda, Uncle Bens etc)
  • 2 Chopped Bell Peppers
  • 6-8 Halved Cherry Tomatoes
  • 1 Jar Green Pesto
  • 1 Veg Stock Cube
  • 150-300ml Boiling Water
  • 2-3 Large Glugs Worcester Source
  • 2-3 Large Glugs Red Wine

Macros For One Person

Screen Shot 2017-03-07 at 21.07.30

Stage 1 – (2-3 mins)

  • Lightly oil a pan with an oil of your choice under a medium-high heat. I use extra virgin olive oil as it suits the taste of the dish.
  • Add the diced bacon/lardons & chopped chorizo into a hot pan and allow to cook for 1 minute.
  • After 1 minute, spread them around the pan to spread the flavour and add the chicken in, stirring it into the fats coming out of the chorizo to enhance the flavour of the dish.
  • Boil the kettle!

Stage 2 – (3-6 mins)

  • Cook this mixture until the chicken is white all over, but NOT cooked (see picture below).

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  • Add your boiling water to a vegetable stock cube and dissolve.
  • Once dissolved, add the whole pot of pesto to the vegetable stock cube broth (this can be less, it just comes down to preference).
  • Add the pre-cooked rice to the pan and mix into the chicken, bacon and chorizo.
  • Pour the vegetable/pesto broth into the pan and mix gently.

Stage 3 – (10-15 mins)

  • Stir in a good 2-3 large glugs or Worcestershire sauce and the same amount of red wine!
  • Let this broth simmer and reduce for around 10 minutes until the mixture has a more ‘solid’ consistency. TIP: You should be able to see the rice clearly and if you push it up together, it slowly spreads out in the pan (see the second picture below).

Stage 4 – (2-3 mins)

  • Mix in your chopped bell pepper and halved tomatoes into the mixture.
  • Stir these in so that they cook briefly (for around 2-3 mins) .

TIP: You can add these in earlier, but I had mushy/soggy peppers so I add them in at the end to give it a bit of a crunch and keep the flavour in the peppers.

Stage 5 – (1 minute)

  • Serve and enjoy!

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