Apricot Chicken Pilaf
Prep Time
Cooking Mode
1 Extra virgin olive oil
4 Seasoned Chicken Breasts, thawed
1 Chopped onion
1 ½ Baby-cut carrots, chopped
3 Garlic, minced
1 Ground Cumin
1 ⅓ Instant Long Grain Brown Rice
2 Fat free chicken broth
½ Hot pepper flakes
⅔ Dried apricots, cut in half
4 Green onions, sliced
1 Extra virgin olive oil
4 Seasoned Chicken Breasts, thawed
1 Chopped onion
1 ½ Baby-cut carrots, chopped
3 Garlic, minced
1 Ground Cumin
1 ⅓ Instant Long Grain Brown Rice
2 Fat free chicken broth
½ Hot pepper flakes
⅔ Dried apricots, cut in half
4 Green onions, sliced
Directions
1Heat oil in a large saucepan over medium heat. Lightly brown chicken breasts, about 2 minutes per side. Set aside.
2In same pan, sauté onions, carrots, garlic and cumin until tender, about 2 minutes. Add rice and stir-fry for 1 minute. Add chicken broth, hot pepper flakes, apricots and chicken breasts. Bring to a boil, cover and reduce heat to medium-low and simmer until chicken and rice is tender, about 8 minutes.
3Garnish with green onions.
Tips
1
Rendement : 500 ml (2 tasses)
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