Best British Food - One Pan Chicken & Bacon Pilaff

One Pan Chicken & Bacon Pilaff

This recipe has been kindly donated by Louise Parker from Bournemouth, UK.

Ingredients - Serves 2-3

oil or butter
1 onion chopped
3-4 rashers streaky bacon (or any type) chopped
1 tsp curry powder
1 mug full of rice
1 pint of chicken stock
handful of sultanas or raisins
couple of handfuls of cooked chicken - or whatever you've got left over

Heat the butter or oil in large frying pan.

Add the onion and saute for 2-3 minutes.

Add the bacon and fry for a couple more minutes.

Add the curry powder and stir well to coat the bacon and onions.

Then add the rice mix again and fry for 1 minute - stirring all the time.

Add the stock, stir and then cover and simmer for 15-20 mins until all the stock is absorbed and the rice cooked. You may want to add more water if it's too dry.

When the rice is cooked and the stock is almost absorbed, add the chicken and sultanas and heat through.

Serve whilst still hot.

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	Heat the butter or oil in large frying pan.
	Add the onion and saute for 2-3 minutes.
	Add the bacon and fry for a couple more minutes.
	Add the curry powder and stir well to coat the bacon and onions.
	Then add the rice mix again and fry for 1 minute - stirring all the time.
	Add the stock, stir and then cover and simmer for 15-20 mins until all the stock is absorbed and the rice cooked. You may want to add more water if it's too dry.
	When the rice is cooked and the stock is almost absorbed, add the chicken and sultanas and heat through.
	Serve whilst still hot.