Baked Chicken and Pumpkin Pilaf
This is a great quick and easy recipe, great for at sea if you have a gimbling oven and the recipe can be varied to be made vegetarian and other combinations of vegetables could be used, for example make it Parmesan, spinach and grilled tomato pilaf. Pumpkins store well in a cool, well vented, dark place so great for long journeys.
Great for entree, lunch, or as a main course, or as quick and easy crew food.
2 cups of Arborio rice
5 cups chicken stock
700g pumpkin peeled and diced small
3 chicken breast fillets
½ cup finely grated Parmesan cheese
Salt and Pepper
2 Tablespoons fresh parsley chopped
Preheat oven to 190 degrees Celsius
Place rice, stock, butter, pumpkin in an oven proof dish and cover with lid or foil which is tightly crimped around the edges.
Bake 45 minutes or until rice is soft (this will depend on your oven, my oven is gas and the pilaf took 1 hour).
While the rice is cooking, pan-fry chicken breasts and cook until cooked through this will be variable depending on size and thickness of chicken breast. When cooked through dice or slice chicken into bite size portions.
Remove the pilaf from the oven and stir through chicken, Parmesan, salt and pepper and parsley.
Serve pilaf immediately
Serve 4 or 8 as an entree
|Not quite a Superyacht, moored in Turkey|
where the English word 'pilaf' derives from the Turkish work 'Pilav'