Layered Chicken And Eggplant Pilaf Recipe

About this recipe

A hearty and high-protein dinner featuring tender chicken, savory eggplant, and fragrant rice, layered and cooked to perfection. This dish is ideal for those seeking a satisfying and flavorful meal.

Ingredients

• 200 g Tendercuts Chicken 65 Boneless
• 500 g Organically Grown Small Brinjal
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Remove the green cone from the eggplant and slice it lengthwise into 1/2-inch thick slices.
2. 2. Place the eggplant slices in a colander, sprinkle 1 tablespoon of sea salt over them, and let them sit for one hour to drain excess moisture.
3. 3. Rinse the eggplant slices under cold water to remove excess salt, then pat them dry with a paper towel.
4. 4. Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, then set them aside on a plate lined with paper towels.
5. 5. In the same skillet, add 500 g of chicken pieces and cook over medium heat until browned and fully cooked through, about 8-10 minutes. Remove the chicken and set aside.
6. 6. In a large pot, layer the cooked chicken, fried eggplant slices, and 2 cups of rinsed rice. Pour 3 cups of water and 1 cup of tomato sauce over the layers.
7. 7. Cover the pot with a lid and cook over low heat for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
8. 8. Once cooked, let the pot sit covered for 5 minutes. Carefully invert the pot onto a large serving platter to reveal the layered dish.
9. 9. Serve warm and enjoy your layered chicken and eggplant pilaf.