20-Minute Chicken Pilaf with Peach and Spices
Easy chicken pilaf with peaches – quick 20-minute recipe with chicken, rice, peaches, and spices. Great for busy weeknights.
Ingredients
- 14 oz. basmati rice
- 1 tablespoon butter for frying
- 2 cloves garlic finely chopped
- 1 onion chopped
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon ground ginger
- 3 tablespoons tomato paste
- 1 pound chicken breast cut into small pieces
- 14 ½ oz. peach halves canned, in light syrup
- 2 tablespoons sweet chili sauce
- 1 tablespoon Kecap Manis
- ⅓ cup chicken stock
- ⅓ cup cooking cream
- salt and pepper to taste
- Fresh Parsley roughly chopped (for garnish)
Ingredients you need per step are listed below the step in Italic
Instructions
- Cook the rice according to the package instructions. Let it sit with the lid on for 5 minutes.14 oz. basmati rice
- Heat oil or butter in a large pan.1 tablespoon butter
- Fry the onion and garlic for 3 minutes until soft.2 cloves garlic, 1 onion
- Add cinnamon, cumin, and ginger. Cook for 30 seconds.½ teaspoon ground cinnamon, ½ teaspoon ground cumin, ½ teaspoon ground ginger
- Stir in the tomato paste and cook for one more minute.3 tablespoons tomato paste
- Add the chicken pieces. Cook until they turn golden brown.1 pound chicken breast
- Pour in the peach syrup, broth, chili sauce, and kecap. Let it simmer gently for 10 minutes.14 ½ oz. peach halves, 2 tablespoons sweet chili sauce, 1 tablespoon Kecap Manis, ⅓ cup chicken stock
- Cut the peaches into slices and add them to the pan.
- Pour in the cream and stir well. Season with salt and pepper.⅓ cup cooking cream, salt and pepper
- Serve with the rice and sprinkle with fresh parsley.Fresh Parsley
NOTES
1. Can I use fresh peaches instead of canned ones? Yes, just make sure they are nice and ripe. You will miss the syrup, so add ½ cup (120 ml) of water and two tablespoons of honey to the sauce.
2. What can I use as a substitute for cooking cream? Crème fraîche, sour cream, coconut milk, or a small amount of heavy cream are all suitable options. Each gives a slightly different taste.
3. Storage
- Keep rice and sauce separate: For best results, store the rice and sauce in different containers. That way, the rice stays fluffy.
- Fridge: Let the chicken pilaf cool down completely. Store in an airtight box for up to 2 days.
- Freezer: Let it cool, then freeze in an airtight container. Keeps up to 3 months. Defrost in the fridge the day before and warm slowly.
- Reheat: Warm gently in a pan with a splash of water or cream to keep it soft.
Nutrition
Calories: 697kcal | Carbohydrates: 105g | Protein: 34g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 474mg | Fiber: 4g | Sugar: 20g | Vitamin A: 944IU | Vitamin C: 11mg | Iron: 2mg
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