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Solo Mediterranean Chicken Pilaf RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This is one of the 'Solo' series recipes provided by Bill Hilbrich from Saint Cloud, Minnesota.


1 skinless, boneless chicken breast cut into small cubes
1/2 Green Bell Pepper cut into 1/2 squares
2 Roma Tomatoes sliced
1/3 cup uncooked rice.... NOT instant
1 tablespoon dried basil leaf
liquid from a jar of green olives and enough water to make 2/3 cup.
1/4 teaspoon salt
1/8 teaspoon ground pepper.
1 tablespoon olive oil

  • First slice the Roma Tomatoes, add salt and pepper and set aside.
  • Heat the oil in a frying pan with a tight fitting cover.
  • Add rice and stir until all the grains are coated, followed by the chicken and continue to stir until it starts to brown.
  • Add the peppers, tomatoes, basil, and liquid.
  • Cover, reduce the flame to very low and leave alone for 15 minutes.
  • Do NOT peek, remove from heat and let it sit covered for another 8 minutes.

Goes well with wine or beer and a tossed salad.

Serves 1

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