1.Heat oil in a large saucepan. Cook chicken over high heat, in batches, until browned.
2.Put chicken back into the saucepan with rice, stock and water, bring to the boil. Reduce heat, simmer, covered tightly, for 5 minutes.
3.Add peas into saucepan, simmer, covered tightly, for 10 minutes or until rice is tender and liquid is absorbed.
4.Remove from heat, stand, covered, for 5 minutes. Stir in parsley, season to taste.
5.Serve pilaf sprinkled with nuts.
The recipe is best made close to serving.Note