Chicken pilaf
A quick and easy dish that’s high in protein, it could make a great post-dialysis meal.
Chef
Ingredients
1 teaspoon vegetable oil
1 small onion, peeled and chopped
200g skinless and boneless chicken thighs, cut into 1 inch chunks
1 tablespoon curry powder made into a paste with a little water
150g long grain rice, rinsed and drained
1 low-salt chicken stock cube made up with 425ml boiling water
200g frozen peas
Method
-
Step 1
Heat the oil in a pan and add the onion. Cook on a medium heat for 10 minutes.
-
Step 2
Add the chicken and curry paste. Cook until the chicken is slightly browned.
-
Step 3
Add the rice and pour over the chicken stock, stirring well. Place a tight-fitting lid on the pan and bring to a boil, then lower the heat and cook for 5 minutes.
-
Step 4
Add the frozen peas to the pan. Stir occasionally on a low heat for about 30 minutes until the rice, chicken and peas are cooked. Serve into 2 dishes.
Food facts
The rice is the main source of carbohydrate in this dish and the values have been provided for those who have trained in insulin adjustment.
This dish contains some phosphate, which is mainly provided by the chicken. If you have been prescribed a phosphate binder, ensure you take them with this dish. If using the portion sizes specified, this dish is low in potassium
This dish is high in protein which is ideal for those on dialysis. For those who have been advised to reduce their protein intake, you could replace the chicken with a drained 200g tin of either chickpeas, lentils or sweetcorn, or replace the peas and chicken with 400g frozen mixed veg.
For a vegan alternative, replace the chicken with a can of chickpeas and use vegan stock.
We advise eating this fresh, rather than re-heating rice later.