Candied Orange Pilaf with Seared Chicken Breast

Enjoy this latest and greatest recipe of fresh chicken on a bed of citrus goodness!

Ingredients for two people

Hellofresh recipe

For the rice

Place the rice into a pot and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal).

For the pilaf

Remove the rind from half the orange in broad strips. Cut away as much of the pith as possible and cut the rind into fine strips.

To prepare the stock, dissolve every 5g of stock into 500ml of water and then add the orange juice.

Heat the butter in a pan over medium-high heat, add the onion and sauté until soft. Add the garlic and cook for another 2 minutes.

Add the washed rice, stir it in and cook for 1 minute. Add twice as much stock as you have rice (for 150g of rice add 300ml of stock) and bring to the boil, then once boiling reduce the heat to a low simmer and cover with a lid.

Top it up with a splash or so of stock every couple of minutes and mix just enough to prevent the rice from sticking to the bottom of the pan. After approximately 12-14 minutes the rice should have absorbed all of the stock. Remove from the heat.

While the rice is cooking, heat some butter in a pan over medium heat, add the carrots and sauté until softened. Remove the carrots and set aside. In the same pan, add the orange rind and cook over medium heat for a couple of minutes until it softens, add the sugar and stir until the moisture is cooked off and the rind is slightly caramelised. Now you can add your carrots again.

For the chicken

Heat some oil over medium-high heat and add the chicken breasts to the pan, cook for 3-4 minutes on either side or until the chicken is cooked through. Now add the carrots, orange rind, and freshly chopped coriander to the rice and mix together.

To serve

Divide the pilaf between plates and then top with the chicken breast.

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