CHICKEN PILAF
Tender chicken is cooked with rice in a warm, fragrant one-pot dish that delivers on taste, colour and texture. A dreamy delicious dish perfect for any occasion!
Provided by Lee
Categories Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- Heat the oil over a medium heat until just hot. Add the chicken pieces in two batches and brown both sides for about 4-5 minutes per side. Remove all the chicken and set aside.
- Add the onion to the pan and if things are sticking, a little water (¼ cup) - stir for about 4-5 minutes to soften the onion. Add the garlic and fry for 1 minute before adding the baharat, coriander, turmeric, salt, black pepper and tomato. Stir to combine and let it gently fry for 1 minute or so.Return the chicken to the pan with about ½ cup water. Stir to coat the chicken in the sauce then pop on a lid. Turn the heat to medium/low so that it's bubbling, but not furiously.Cook the chicken for 15 minutes, stirring occasionally.
- Drain the rice and then pour into the pan with the chicken. Stir the chicken into the rice very briefly before pouring in the stock. Shake the pan to submerge everything. Try not to stir the rice. Let this come to a simmer.
- Turn the heat down to low so that the rice is barely bubbling. Pop on the lid and leave the pan for 25-30 minutes. After that time, all the liquid should be gone.If it's not, make a few holes to the bottom of the pan with a wooden spoon and let the rice cook for a few more minutes until dry.Remove from the heat.
- While the rice is cooking, heat the butter in a small frying pan over a medium heat. Fry the nuts for 1-2 minutes until just turning brown. Drain on paper towels and leave to cool. You can chop them or leave whole.
- Remove the lid from the rice, then place a clean tea towel over the pan. Return the lid and wrap up the tea towel. Leave the pan for 30 minutes - this will help create the perfect fluffy texture.
- After 30 minutes, fluff up the rice a little with a fork or spoon, sprinkle over the nuts and then serve. Serve in portions or from the pan in the centre of the table.
Nutrition Facts : Calories 526 kcal, Carbohydrate 46 g, Protein 26 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 83 mg, Sodium 678 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN PILAF WITH DILL & PINE NUTS
A wholesome, simple rice dish that's packed full of aromatic flavours
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Rinse the rice until the water runs clear, then drain. Heat the oil in a medium pan and fry the onion for 5 mins. Stir in the chicken, allspice and tomato purée, and cook for 2 mins more. Add the rice, stock and half the dill, then bring to a boil. Cover, reduce heat slightly and simmer for 8 mins.
- Stir in the beans and cook for 2-3 mins more until the rice is cooked and liquid has been absorbed. Stir in the pine nuts and remaining dill with some seasoning.
Nutrition Facts : Calories 475 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.39 milligram of sodium
OVEN-BAKED CHICKEN PILAU
This chicken pilau is not only satisfying, it's healthy too
Provided by Cathryn Evans
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside.
- Heat the oil in the casserole and soften the onion with the turmeric for 3 mins. Add the chicken thighs and cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil. Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock if needed. Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh coriander.
Nutrition Facts : Calories 784 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 1.14 milligram of sodium
CHICKEN LIVER PILAF
Make and share this Chicken Liver Pilaf recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the livers in 1 tblsp of the butter, and when firm outside, cool and mince into small cubes.
- Saute the onion and livers in the remaining butter.
- Add the rice and stir to coat the rice with fat.
- Cook like this for 2 minutes, stirring occasionally.
- Add the water, currants, pine nuts and spices and bring to the boil.
- Cover and cook for about 20 minutes, when all the water has been absorbed and the rice is cooked.
- Remove lid of pan, cover with a clean dish towel and replace lid.
- Allow to steam for 10 minutes.
- Remove lid and fluff rice with a fork.
- Note: if you have chicken stock, replace the water with that and forego the stock cube.
Nutrition Facts : Calories 885.1, Fat 53.2, SaturatedFat 30.7, Cholesterol 368.5, Sodium 678.3, Carbohydrate 81.5, Fiber 2.2, Sugar 4.5, Protein 20.5
CHICKEN PILAF WITH PINE NUTS AND CURRANTS
This was a Canadian Living recipe which I have tinkered with to my taste. My grandmother used to make pilaf with pine nuts and currants - this tastes pretty much like it with the addition of the chicken!
Provided by Semra22
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Chop chicken into bit size pieces. Sprinkle 1/2 tsp of the salt and pepper all over chicken.
- In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
- Add butter and remaining oil to pan; heat until butter is foaming. Add onion and garlic; cook for 2 minutes. Stir in pine nuts and currants; cook, stirring, until the pine nuts are browned, about 3 minutes (watch carefully as they can go from brown to burnt very quickly).
- Add rice, allspice, cumin and remaining salt, cook for 2 minutes, stirring to coat rice.
- Add the chicken stock. Place the chicken on top of the rice mixture, bring to a boil.
- Reduce heat to low to very low (depending on heat of your stovetop), cover and cook until rice is tender, about 20 - 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork.
Nutrition Facts : Calories 770, Fat 25.6, SaturatedFat 4.8, Cholesterol 139.3, Sodium 664.1, Carbohydrate 69.8, Fiber 2.6, Sugar 8.2, Protein 64
RICE PILAF WITH FRESH DILL, WALNUTS AND RAISINS
Reminiscent of flavors of the Middle East and surrounding area, in this recipe I substituted basmati rice; or use long grain white rice if basmati is not available. From Bon Appetit September 1997 with a few small changes.
Provided by COOKGIRl
Categories Southwest Asia (middle East)
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a saute pan heat up 1 tablespoon olive oil. Saute the basmati rice in the oil for 5 minutes or until light golden brown; stirring constantly.
- Pour in the broth and add the salt. Cook covered over low heat for about 20 minutes or until water is absorbed and rice is tender.
- While the rice is cooking, lightly toast the walnuts then chop coarsely. Chop the dill.
- Fluff the rice with a fork and stir in the walnuts, dill, raisins, lemon zest, vinegar and 1/2 tablespoon olive oil.
- Serve hot.
Nutrition Facts : Calories 352.5, Fat 16.6, SaturatedFat 2, Sodium 396.6, Carbohydrate 47.2, Fiber 3, Sugar 7.9, Protein 6.1
CHICKEN PILAF WITH NUTS AND CURRANTS
Chicken and rice cook together in a fragrant mix of traditional eastern Mediterranean flovourings. Serve with flatbread, yogurt and a lettuce-and-onion salad dressed with lemon juice and olive oil. Canadian Living Magazine.
Provided by daisygrl64
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- sprinkle 1/2 teaspoon of salt and black pepper all over chicken, in large nonstick skillet heat half of olive oil over med-high heat, brown chicken about 10 minutes, transfer to plate, pour off fat from pan.
- add butter and remaining olive oil to pan, heat until butter foams, add onion and garlic, cook 2 minutes. stir in almonds and currants, cook, stirring until nuts darken about 3 minutes. add rice, allspice, cinnamon, cumin, and remaining salt, cook for 2 minutes, stirring to coat grains.
- add stock and 1 1/4 cups water.
- nestle chicken in rice mixture, bring to a boil. reduce heat to low, cover and cook until rice is tender and juices from chicken run clear when chicken is pierced, about 30 minutes.
- remove from heat, let stand covered for 10 minutes. fluff rice with fork.
- sprinkle with dill (if using) and serve.
Nutrition Facts : Calories 617.6, Fat 33.7, SaturatedFat 8.6, Cholesterol 109.8, Sodium 463, Carbohydrate 45.7, Fiber 3.5, Sugar 6.3, Protein 32.8
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5/5 (2)Total Time 1 hrCategory Main CourseCalories 567 per serving
- Place chicken thighs, onion, garlic, lemon juice, 1-teaspoon salt, and water in a large pot. Bring it to a boil, and then gently simmer (in medium-low heat) until the chicken is cooked through, skimming and discarding the foam from the top as you go, 25-30 minutes.
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- Remove from the heat. Open the lid, place the shredded chicken on top of the rice. Drain the currants and scatter it on top of the chicken.
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