Cooked Poultry Pilaw

Ingredients

• 400 gChicken
• 240 gRice
• 30 gButter
• 600 mlBroth
• 100 gOnion
• 6 gSalt
• 1 gPepper
• 10 gParsley

Instructions

1. 1

   Prepare the poultry

   • Cut the pre-cooked poultry (e.g. chicken) into small cubes or thin slices.
   • Melt 15 g butter in a wide pan over low heat. Add the poultry and gently warm through, turning occasionally, until heated. Keep warm.
2. 2

   Cook the pilaw rice

   • Finely chop the onion. Melt the remaining 15 g butter in a pot over medium heat and sauté the onion until translucent (about 3–4 minutes).
   • Add the rice and toast briefly so the grains are coated in butter.
   • Pour in the chicken stock, add salt and pepper. Bring to a boil, then reduce heat and simmer covered for 15–18 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
3. 3

   Combine and serve

   • Fluff the rice with a fork and fold in the warmed poultry.
   • Stir in chopped parsley, adjust seasoning if needed and serve immediately.