Chicken Ferdoodle

A variation on the Sausage Ferdoodle recipe I recorded some five or six years ago, which in turn is a variation on the almost unlimited theme of the pilaf. An excellent and simple one-pot dish.



25g diced lean chicken.

¼ cup olive oil.

1 medium onion, peeled and chopped.

½ cup long grain rice.

2 teaspoons cumin, ground.

2 teaspoons rubbed origanum.

Salt to taste.

2 cups pre-cooked chopped mixed vegetables.

1 cup chicken stock.



Heat the oil in a sauté pan and stir fry the meat until sealed all over and more or less cooked. Add the onion and continue to chow until beginning to brown then add the rice, stirring for a few minutes until transparent. Add the cumin, origanum and salt and cook, stirring, for 1 minute, then add the vegetables and the stock.

Stir through, bring to the boil, then cover and reduce to a simmer. Cook for 20 minutes then, without removing the lid, set aside and allow to sit for 10 minutes. Gently fluff the mixture up and serve immediately.


Serves: 2.

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