Basmati rice with chicken, pineapple and pecans
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Rice dish
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Basmati rice dry 300 g
- Chicken breast skinless and boneless 500 g
- Pineapple flesh, skin and tough core removed 400 g
- Raisins 30 g
- Pecans shelled 40 g
- Garlic 1 clove 3 g
- Water for the rice 450 g
- Extra virgin olive oil 5 g rice and 20 g stir-fry 25 g
- Parsley chopped 4 g
- Black pepper or to taste 0.3 g
- Salt or to taste 1 g
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Method
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Rinse the rice until the water runs almost clear and drain. Heat 5 g oil with the chopped garlic, stir for 30 seconds, then add the rice, 450 g water and half the salt. Bring to the boil, cover and cook on the lowest heat for 12–15 minutes; turn off and rest covered for 10 minutes. Also check the pack’s cooking instructions.
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Toast the pecans in a dry pan for 2–3 minutes, stirring, and set aside. Cut the chicken into 2 cm cubes, season with the pepper and remaining salt and cook in the remaining 20 g oil for 7–9 minutes until it reaches 74°C in the centre. Transfer to a clean plate.
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Dice the pineapple and cook in the same pan for 4–5 minutes. Add the raisins and cook for 1 minute. Return the chicken, fluff the rice with a fork and add, then toss over a low heat for 1–2 minutes. Scatter with the pecans and parsley and serve on four plates.
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