Gluten-Free Chicken Rice Pilaf Recipe

About this recipe

A hearty and flavorful gluten-free chicken rice pilaf, perfect for dinner. This dish combines tender chicken, golden nuts, and aromatic spices for a satisfying meal.

Ingredients

• 2.46 Kg Typically Packington Free Range Large Chicken
• - Truffle Butter
• 500G White Pearl Italian Pudding Rice 500g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 308G Roasted Sunflower Seeds, 308G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Tata Salt
• 50G Niharti Cinnamon Taj-Dalchini Powder 50g
• - Shayona Masala Cashews

Instructions

1. 1. Place 500 g of chicken in a large pot with 5 cups of water. Bring to a boil, then reduce heat and simmer until the chicken is tender, about 25-30 minutes.
2. 2. Remove the chicken from the pot, debone it, and set the meat aside. Reserve the cooking liquid.
3. 3. In a large saucepan, melt 3 tbsp of butter over low heat. Add 1/2 cup of almonds and 1/4 cup of pine nuts, stirring frequently until the nuts are golden brown, about 3-4 minutes.
4. 4. Add 2 cups of rice to the saucepan with the nuts. Stir for 1 minute over low heat to coat the rice in the butter and toast it lightly.
5. 5. Add the reserved chicken pieces, 3 cups of chicken broth, 1 1/2 tsp of salt, and 1/4 tsp of pepper to the saucepan. Stir to combine.
6. 6. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
7. 7. Fluff the rice with a fork and transfer the pilaf to a serving platter. Sprinkle a pinch of cinnamon on top before serving.