Chicken Pilaf

A chicken pilaf recipe, made with rice, boneless chicken breasts, wine, chicken broth, onions, and seasonings.

Chicken Pilaf

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup long grain rice, uncooked

  • cup chopped onions

  • 1

    cup dry white wine or unsweetened apple juice

  • 1

    teaspoon dried leaf thyme, crumbled, or 1 tablespoon fresh chopped thyme leaves

  • ¼

    teaspoon black pepper

  • 3 to 3½

    cups chicken broth

  • 1 to 1½

    pounds boneless chicken breast halves or tenders, skin removed, cut into 2-inch pieces

  • 10

    ounces frozen green peas, rinsed under cool water to break up

  • 3

    tablespoons fresh chopped parsley

Directions

Spray 3 quart saucepan or skillet with nonstick cooking spray; heat over medium-high heat. Add rice and heat for about 5 minutes, stirring occasionally, until lightly browned; reduce heat to medium. Stir in onions, wine or apple juice, thyme, and pepper. Cook for about 2 minutes or until liquid has evaporated. Stir in 1 cup of the broth. Cook 4 to 5 minutes, stirring occasionally, until liquid has evaporated. Stir in additional 1 cup broth. Cook 4-5 minutes, stirring occasionally, until liquid has evaporated. Stir in chicken, peas and remaining 1 cup chicken broth. Cover and cook 5 minutes. Stir in some or all of remaining 1/2 cup broth if needed to keep rice from sticking. Cover and cook about 5 minutes or until liquid has evaporated. Rice should be tender and chicken no longer pink in center; remove from heat. Remove from heat and stir in chopped parsley. Serves 4.


Nutrition

Facebook Conversations