Sun-dried tomato & chicken pilaf
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Sun-dried tomato & chicken pilaf  |
| Categories: | Slow Cooker, Crockpot |
| Yield: | 4 Servings |
Ingredients
| 1 | tablesp. | Olive oil | |
| 4 | Boneless, skinless chicken breasts | ||
| 1 | large | Onion, roughly chopped | |
| 2 | Garlic cloves, chopped (optional) | ||
| 400 | grams | Can chopped tomatoes | |
| 50 | grams | Sun-dried tomatoes in oil, drained and | |
| — sliced | |||
| 2 | teasp. | Pesto | |
| 600 | ml | Hot chicken stock | |
| 150 | grams | Basmati rice | |
| 50 | grams | Wild rice | |
| Salt and pepper | |||
| Rocket salad, to serve |
Source
 * |
Sara Lewis Slow Cooker (Pyramid Paperbacks)* ISBN 978-0-600-61761-7 |
| Edited *RK* 11/21/2008 by | |
| Ulrike Westphal |
Directions
1. Preheat the slow cooker if necessary – see manufacturer’s instructions. Heat the oil in a frying pan, then fry the chicken breasts on one side only until browned. Remove from the pan with a slotted spoon and reserve on a plate.
2. Fry the onion and garlic, if using, in the pan for 5 minutes, stirring, until lightly browned. Add the canned tomatoes, sun-dried tomatoes and pesto, season with salt and pepper and bring to the boil. Pour into the slow cooker pot, then stir in the hot stock.
3. Rinse the basmati rice well in a sieve under cold running water, then stir into the slow cooker pot with the wild rice. Arrange the chicken breasts on top of the rice, browned side uppermost, pressing them just below the level of the liquid so that they don’t dry out during cooking. Cover with the lid and cook on ‘High’ for 2/2-3 hours until the chicken is thoroughly cooked and the rice is tender.
4. Spoon on to serving plates and serve with a rocket salad.
:Preparation time: 25 minutes
:Cooking time: 21/2-3 hours
:Slow cooker size: 3,5 l
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*=Affiliate-Link to Amazon
