CHICKEN RICE PILAF
This Chicken Rice Pilaf is a very simple dish. It makes for a dinner that is quite comforting yet very versatile. It's a staple in my house because it uses simple, every day ingredients that we always have in our fridge or pantry.
Provided by Joanna Cismaru
Categories Main Course
Time 55m
Number Of Ingredients 15
Steps:
- Add the butter and olive oil to a large skillet or Dutch oven, and heat over medium heat. Once the butter has melted, add the onion and cook for about 3 minutes until the onion softens and has become translucent.
- Add the carrots and celery, season with half the salt and pepper, stir then cook for 3 more minutes, until the celery and carrots soften a bit.
- Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink.
- Add the rice, chicken broth and stir. Add the bay leaves and half and half; stir. Bring to a boil, turn down the heat to a simmer and cover the skillet or pot. Cook for 20 minutes, stirring occasionally, until the rice is cooked.
- Stir in the peas and cook for 2 more minutes or until the peas are cooked. Garnish with parsley and more pepper.
- Serve warm sprinkled with Parmesan cheese if preferred.
Nutrition Facts : Calories 562 kcal, Carbohydrate 60 g, Protein 36 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 1079 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN RICE PILAF
This recipe was given to me by my girlfriend over twenty years ago. I take it to our weekly church potluck and it is a hit.
Provided by 68Ranchero
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt margerine in a casserole dish.
- Brown orzo.
- Add boiling water and chicken broth, and stir.
- Add rice and stir.
- Cook in 350 degree oven for 30 minutes.
- For variation, try adding 1/2 cup mixed vegetables, 1 can mushrooms, or 1 small can peas.
- Use your imagination.
Nutrition Facts : Calories 206.5, Fat 7.9, SaturatedFat 1.4, Sodium 138.8, Carbohydrate 30, Fiber 0.6, Sugar 0.2, Protein 3.2
CHICKEN AND RICE PILAF (OAMC)
Make and share this Chicken and Rice Pilaf (Oamc) recipe from Food.com.
Provided by David and Kat
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts with salt, pepper, and paprika.
- Mix chicken broth, uncooked rice, onion soup mix, cream of mushroom soup, and pimientos together.
- Put in a greased 11x7x1-1/2 inch baking dish.
- Place chicken breast on top of mixture.
- Cover with foil and freeze.
- To prepare, thaw and preheat over to 375 degrees.
- Bake, uncovered, for 1 and 1/4 hours.
Nutrition Facts : Calories 371.5, Fat 6.2, SaturatedFat 1.5, Cholesterol 68.4, Sodium 571.2, Carbohydrate 44.1, Fiber 0.8, Sugar 1.3, Protein 31.8
SEARED CHICKEN BREAST WITH RICE PILAF
Steps:
- For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside.
- Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F.
- Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes.
- For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork.
- To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using.
AFGHAN RICE PILAF WITH CHICKEN AND YOGURT - BOR PILAU
This recipe comes from Helen Saberi's book - The Afghan Food & Cookery. Pilaf or pilau is a classic Afghan dish. The use of yogurt is also classic and it makes a delicious sauce. Ground red pepper is commonly found in North African & some Asian dishes, if you cannot find it use hot paprika or a mix of regular paprika with a little cayenne added.
Provided by Um Safia
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the sliced onion in the oil until soft and golden brown. Add the chicken or lamb pieces and fry until golden brown. Add the garlic and fry for a minute or two. Now add the yogurt, salt, red pepper and ground cilantro. Simmer over a medium heat until the meat is tender (about 40 minutes).
- Meanwhile wash and soak the rice in plenty of water for about 30 minutes.
- Bring 5 cups water to a boil in a large pan and add the rice. Bring back to a boil and cook for 2 to 3 minutes, then strain in a colander.
- Take one half of the rice and put in a large pan. Add the chicken and its juices. Add the remaining half of the rice and s sprinkle the saffron and cardamom and a little more red pepper over it.
- Cover the pan with a tightly fitting lid and increase the heat for a minute or so to bring back the juices to a boil, then place the pan in a preheated oven at 300°F for about 45 minutes.
MEDITERRANEAN CHICKEN AND RICE PILAF
Make and share this Mediterranean Chicken and Rice Pilaf recipe from Food.com.
Provided by Christine
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large deep skillet, heat the oil over medium-high heat.
- Add the Chicken and brown on all sides, about 10 minutes.
- Add the onions, curry powder and garlic salt.
- Saute until onions begin to soften.
- About 3 minutes.
- Add the soy sauce and hot sauce.
- Simmer 2 minutes.
- Add the rice and mix to coat with spices.
- Pour in the stock.
- Reduce the heat, cover and cook until all the liquid is absorbed, the rice is tender and the chicken is cooked through.
- About 35 minutes.
- Garnish with parsley.
CHICKEN & RICE PILAF CASSEROLE
Make and share this Chicken & Rice Pilaf Casserole recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Season the chicken pieces with salt and pepper.
- Heat a large skillet.
- When hot, add enough of the oil to cover the bottom of the pan.
- Heat the oil to almost smoking.
- Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
- As the chicken browns, transfer the finished pieces to 2 large baking pans.
- Drizzle liberally with lemon juice.
- If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
- Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
- Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
- Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
- Stir in the broth and water and bring to a boil.
- (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
- Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
- Remove from oven and let rest, still covered, at least 10 minutes before serving.
Nutrition Facts : Calories 578.1, Fat 22.9, SaturatedFat 6, Cholesterol 85, Sodium 833.8, Carbohydrate 58.7, Fiber 3.4, Sugar 3.4, Protein 32.1
CHICKEN, RICE, AND GRAPE PILAF
I modified this wonderful recipe originally published by Michele Urvater in "Monday to Friday Cookbook".
Provided by CraftScout
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.Put the rice in the bottom of a large casserole dish (2 qt.).
- Thinly slice the onion and mince the garlic.
- Heat oil in a large skillet over medium heat. Add the chicken thighs and saute until somewhat brown, about 2 to 3 minutes on each side. Transfer chicken to casserole.
- Add onion to the skillet and saute, stirring frquently, until softened, about 5 minutes.
- Add cinnamon, sugar and garlic and saute for a few seconds until you can smell the garlic. Transfer to the casserole.
- Deglaze the skillet with the chicken stock and pour over evrything in the casserole dish. Season well with salt and pepper.
- Cover and bake for 1 hour.
- Remove the chicken from the dish and mix the grapes into the rice. Replace the chicken and bake, covered, for another 10 minutes.
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 508, Fat 24.9, SaturatedFat 6.3, Cholesterol 107.7, Sodium 213.6, Carbohydrate 43.6, Fiber 1.5, Sugar 14.1, Protein 26.6
CHICKEN AND RICE PILAF
Enjoy easy Chicken and Rice Pilaf tonight. This chicken and rice pilaf is a one-pot dish that comes together as part of a perfect weeknight meal.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large nonstick skillet on medium heat 5 minutes. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
- Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add onions and peppers to skillet; cook and stir 3 min. Stir in peas and water; cover. Simmer 4 to 5 min. or until vegetables are crisp-tender. Stir in rice; transfer to serving plate.
- Top with chicken, cheese, parsley and bacon.
Nutrition Facts : Calories 500, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 160 mg, Carbohydrate 80 g, Fiber 5 g, Sugar 4 g, Protein 28 g
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CHICKEN RICE PILAF RECIPE - ASHA GOMEZ - FOOD & WINE
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Author Asha GomezTotal Time 1 hr
- In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes. Add the garlic and turmeric and cook, stirring, until fragrant, 2 minutes. Add the chicken and cook over moderate heat for 4 minutes, stirring to coat it with the aromatics.
- Add the stock to the pan and bring to a boil over moderately high heat. Stir in the rice and return to a boil, then cover and simmer over low heat until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let steam, covered, for 15 minutes.
- Fluff the pilaf with a fork and season with salt. Transfer to a bowl, discarding the cardamom and star anise. Garnish with raisins, chopped cilantro and chopped toasted almonds and serve.
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