Kasha And Chicken Pilaf Recipe
Ingredients
1 medium onion, chopped
1/2 pound mushrooms, sliced
1 medium carrot, peeled and thinly sliced
1 celery rib, thinly sliced
1 tablespoon olive oil,preferably extra-virgin
3 cups chicken broth,preferably reduced-sodium
1 pound skinless, boneless chicken breast thighs or breasts,cut into 1-inch chunks
2 garlic cloves, crushed through a press
1 cup thawed frozen green peas
1 1/2 cups kasha
3/4 teaspoon ground coriander
1/2 teaspoon freshly ground pepper
Directions
1. In a large nonstick frying pan, combine onion, mushrooms, carrot, and celery in olive oil and 1/4 cup of broth. Cover and cook over medium-low heat until vegetables are just softened, about 4 minutes. Add chicken and garlic and cook, covered, 3 minutes. Stir in peas and remove from heat.
2. Heat a large frying pan with a lid until a drop of water sizzles. Add kasha and cook over high heat, stirring constantly, until fragrant, 1 to 2 minutes. Stir in remaining chicken broth, coriander, pepper, cooked vegetables, and chicken.
3. Cover pan, reduce heat to medium-low, and simmer until kasha is tender and liquid is absorbed, about 12 minutes. Season with salt to taste and serve.
2. Heat a large frying pan with a lid until a drop of water sizzles. Add kasha and cook over high heat, stirring constantly, until fragrant, 1 to 2 minutes. Stir in remaining chicken broth, coriander, pepper, cooked vegetables, and chicken.
3. Cover pan, reduce heat to medium-low, and simmer until kasha is tender and liquid is absorbed, about 12 minutes. Season with salt to taste and serve.
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