Chicken pilaf, but outdoors, over the fire, in the open air. This dish is a classic in many kitchens, and rightly so: fragrant rice, spiced chicken, sweet and savoury accents, fresh acidity… it’s all there. And good news: you can make it just as easily outdoors as indoors on the stove.
Ingredients for chicken pilaf
- Olive oil
- 2 chicken breasts
- Salt
- 150–200 g rice
- Herb mix of your choice
- 2 carrots
- 1 can of corn
- 100 g peas
- 2 tbsp flaked almonds
- 3 tbsp pomegranate seeds
- 3 tbsp sour cream
- Fresh coriander
Heat olive oil in a cast iron braiser over an open fire or grill. Place the chicken breasts in the hot oil and sprinkle with salt. Allow to brown and cook through on all sides. Then remove from the pan and let rest for a moment.
In another pan, cook the rice in plenty of water with salt and a herb mix to taste. Let it simmer with the lid on low heat until the rice is fluffy and dry.
Add diced carrots, corn, and peas to the cooked rice. Stir well so the vegetables heat through and the flavours combine.
Slice the chicken breasts into strips or pieces and place them on top of the rice with vegetables. Spoon some sour cream over, sprinkle with flaked almonds and pomegranate seeds, and finish with fresh coriander.
Pilaf is comfort food. You eat it warm and generously served, preferably from one large pan in the middle of the table.
Outdoor cooking tip:
Use cast iron pans that can withstand fire and heat. A cast iron sauté pan works perfectly for the rice and a grill pan or frying pan for the chicken. Let the fire do its work, stay close, and taste along the way. That’s how outdoor cooking should be.
Enjoy your meal!
