Sun-dried tomato & chicken pilaf

Sun-dried tomato & chicken pilaf

Sun-dried tomato & chicken pilaf

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Sun-dried tomato & chicken pilaf Button German
Categories: Slow Cooker, Crockpot
Yield: 4 Servings


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


* Sara Lewis Slow Cooker (Pyramid Paperbacks)*
ISBN 978-0-600-61761-7
  Edited *RK* 11/21/2008 by
  Ulrike Westphal


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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