MEDITERRANEAN CHICKEN PILAF
Home Foodie Three
- In a large pan or wok, pan-fry chicken in oil until golden brown. Add onion, garlic and sauté until tender. Add rice and mix well until rice is coated with oil.
- Add half of parsley, lime zest and lime juice. Mix well. Add chicken stock and mix. Bring to boil. Once boiling, lower heat and simmer covered with a lid or foil. Cook for 10 minutes.
- Add 3 eggs on top and cover with lid or foil. Cook for 15-20 minutes more. Sprinkle with remaining parsley before serving.
Makes 5 servings.