Name: Spiced Chicken and Tomato Pilaf
Prep time: 10 min
Cook time: 25 min
Ingredients: 600g chicken thigh fillets, each cut into thirds; 30ml olive oil; 1 red onion, finely sliced; 1 cup basmati rice; 1 teaspoon garam masala; 1 1/2 cups chicken stock; 400g can ARDMONA Chopped Tomatoes; 1/2 cup flat leaf parsley, chopped

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Lightly drizzle the chicken pieces with a little of the oil. Heat a large deep frying pan over medium heat. Add chicken and sear for 3-4 minutes each side or until golden. Remove from pan
Add remaining oil to pan with the onion. Cook for 2-3 minutes over a low heat until onion is tender. Stir in the rice and garam masala, cook a further minute
Add stock and tomatoes to the rice and mix well, bringing to the boil. Reduce heat to a simmer and return chicken to the pan
Cover with a lid and cook over a low heat for 12-15 minutes until rice is tender and chicken is cooked. Sprinkle with parsley and serve

Lightly drizzle the chicken pieces with a little of the oil. Heat a large deep frying pan over medium heat. Add chicken and sear for 3-4 minutes each side or until golden. Remove from pan
Add remaining oil to pan with the onion. Cook for 2-3 minutes over a low heat until onion is tender. Stir in the rice and garam masala, cook a further minute
Add stock and tomatoes to the rice and mix well, bringing to the boil. Reduce heat to a simmer and return chicken to the pan
Cover with a lid and cook over a low heat for 12-15 minutes until rice is tender and chicken is cooked. Sprinkle with parsley and serve

Lightly drizzle the chicken pieces with a little of the oil. Heat a large deep frying pan over medium heat. Add chicken and sear for 3-4 minutes each side or until golden. Remove from pan
Add remaining oil to pan with the onion. Cook for 2-3 minutes over a low heat until onion is tender. Stir in the rice and garam masala, cook a further minute
Add stock and tomatoes to the rice and mix well, bringing to the boil. Reduce heat to a simmer and return chicken to the pan
Cover with a lid and cook over a low heat for 12-15 minutes until rice is tender and chicken is cooked. Sprinkle with parsley and serve