Annabel Karmel's Chicken and Butternut Squash with Rice
- Preparation and cooking time
- Cook:
- A little work
- Serves 4 - 6
Ingredients
- 175g Long grain rice
- 100g Frozen peas
- 100g Butternut squash, diced
- 2tbsp Olive oil
- 1 Onion, chopped
- ½ Red pepper, deseeded and diced
- ½ Red chilli, deseeded and diced
- 2 Garlic cloves, crushed
- 150ml White wine
- 250ml Chicken stock
- 2tbsp Sundried tomato purée
- 1tsp Fresh thyme, chopped
- 150g Cooked chicken, diced
- 25g Parmesan, grated
Method
- STEP 1
Cook the rice in boiling salted water until tender, then drain.
- STEP 2
Cook the squash in boiling water for 5 minutes. Add the peas and boil for another 3 minutes, then drain.
- STEP 3
Heat the oil in a frying pan. Add the onion, pepper and chilli and fry until soft.
- STEP 4
Add the garlic, then wine, and boil to reduce by half (the alcohol will evaporate). Add the stock and reduce by one third.
- STEP 5
Add the rice, chicken, sundried tomato purée, thyme, vegetables and Parmesan. Toss over the heat and season well.