Kasha And Chicken Pilaf
|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|
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.