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Kasha And Chicken Pilaf

Web20.Chickens's picture
Ingredients
  Onion 1 Medium
  Mushrooms 1⁄2 Pound
  Carrot 1 Medium
  Celery rib 1 Medium
  Olive oil 1 Tablespoon
  Chicken broth 3 Cup (48 tbs)
  Boneless, skinless, chicken thighs/Boneless, skinless, chicken breasts 1 Pound
  Garlic 2 Clove (10 gm)
  Thawed frozen green peas 1 Cup (16 tbs)
  Kasha 1 1⁄2 Cup (24 tbs)
  Ground coriander 3⁄4 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
Directions

1. In a large nonstick frying pan, combine onion, mushrooms, carrot, and celery in olive oil and 1/4 cup of broth. Cover and cook over medium-low heat until vegetables are just softened, about 4 minutes. Add chicken and garlic and cook, covered, 3 minutes. Stir in peas and remove from heat.
2. Heat a large frying pan with a lid until a drop of water sizzles. Add kasha and cook over high heat, stirring constantly, until fragrant, 1 to 2 minutes. Stir in remaining chicken broth, coriander, pepper, cooked vegetables, and chicken.
3. Cover pan, reduce heat to medium-low, and simmer until kasha is tender and liquid is absorbed, about 12 minutes. Season with salt to taste and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
8

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