CHICKEN PILAF

Preparation Method :

• Melt the butter in a large heavy-based pan, add the oil and onion and fry until soft but not brown. Stir in the rice and cook, stirring, for 2 minutes until the grains are coated.
• Add the stock a little at a time, waiting until the liquid in the pan comes to the boil before adding the rest.
• Add ½ teaspoon salt and pepper to taste, reduce the heat so that the liquid simmers, then cover and cook for 15 minutes until the liquid is absorbed.
• Remove from the heat, fluff with a fork and stir in the chicken strips, red pepper and cream. Cook, stirring, over a gentle heat until heated through.
• Garnish with parsley and serve immediately with hot buttered toast.