Curried Rice With Chicken And Vegetables

1. 1

   Boil the chicken breasts in a pan of salted water. Drain, cool, and shred.

2. 2

   In another wider and taller pan, heat olive oil on low heat. Add chopped onion, and 2 garlic cloves. When the onion is translucent, add the rice, and stir occasionally. Add a little salt, curry, and saffron, and stir. When the rice starts to get transparent, add 3 times the amount of boiling water as the rice. Simmer, check the seasoning. Once cooked drain in a colander, and rinse with cold water, drain again. Set aside.

3. 3

   Heat a very large skillet with a dash of olive oil. Add the remaining garlic cloves, then the mushrooms, followed by the peas. Simmer. When the mushrooms are cooked, add the leek, and mix.

4. 4

   Finally, add the carrots and the olives, get the seasoning right with a little salt, mix, and remove from heat.

5. 5

   In large bowl, serve the rice, shredded chicken, and vegetables. Mix gently.

6. 6

   Serve hot, warm, or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.