Chicken Rice Pilaf Recipes Easy

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Listing Results Chicken Rice Pilaf Recipes Easy

6 hours ago Step 1. Combine chicken broth, rice, and 1/2 cup water in a saucepan over medium-high heat. Bring to a boil; reduce heat and simmer until rice is almost tender, about 15 minutes. …

Servings: 3
Total Time: 1 hr 12 mins
Category: Meat And Poultry, Chicken, Breast
Calories: 401 per serving
1. Combine chicken broth, rice, and 1/2 cup water in a saucepan over medium-high heat. Bring to a boil; reduce heat and simmer until rice is almost tender, about 15 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Cook mushrooms, green bell pepper, onion, and celery until tender, about 7 minutes. Stir in cooked rice, chicken breasts, 1 cup water, parsley, oregano, salt, and black pepper. Simmer until chicken is no longer pink in the center, 20 to 25 minutes. Top with Parmesan cheese.

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1 hours ago Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter. Advertisement. Step 2. Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is …

Rating: 5/5(113)
Total Time: 50 mins
Category: Side Dish, Rice Side Dish Recipes, Pilaf
Calories: 162 per serving

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1 hours ago How To Make Chicken Rice Pilaf. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the …

Rating: 4.5/5(16)
Calories: 562 per serving
Category: Main Course
1. 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.
2. 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.
3. Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink.
4. 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.

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1 hours ago pepper, chicken stock, onion, garlic cloves, lemons, salt, butter and 7 more. Baked Chicken Breasts with Lemon Rice Pilaf Laughing Spatula. carrot, celery, olive oil, chicken stock, fresh lemon juice, garlic cloves and 8 more. Chicken Rice Pilaf Food

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2 hours ago 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 …

Servings: 12
Total Time: 55 mins
Category: Chicken
Calories: 578 per serving
1. Preheat oven to 375 degrees.
2. Season the chicken pieces with salt and pepper.
3. Heat a large skillet.
4. When hot, add enough of the oil to cover the bottom of the pan.

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Just Now Rinse the rice under water about 2 or 3 times. Add the oil to the pot and add the onion. When starting to get a light brown color add the rice. Add water to just …

Rating: 5/5(4)
Total Time: 50 mins
Category: Rice
Calories: 508 per serving
1. Rinse the rice under water about 2 or 3 times.
2. Add the oil to the pot and add the onion.
3. When starting to get a light brown color add the rice.
4. Add water to just cover the top of the rice.

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3 hours ago Instructions. 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) - …

Cuisine: European, Middle Eastern
Total Time: 1 hr 30 mins
Category: Main Course
Calories: 526 per serving

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1 hours ago Pre heat the oven to 390 F. Remove chicken and cook vegetables in the same oil on medium heat until slightly crisp, about 3 minutes. Return the chicken back to the saucepan and add …

Reviews: 1
Servings: 6
Cuisine: International
Category: Dinner
1. Cut the meat into cubes then salt and pepper
2. Peel the vegetables, wash and cut and grate carrots
3. Heat the oil in a saucepan and fry meat until light brown
4. Pre heat the oven to 390 F

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9 hours ago Pour the rice pilaf into the casserole dish, and spread it out evenly. In a medium sized mixing bowl, add both the can of cream of chicken soup and the gravy. Stir together until evenly …

Rating: 4.8/5(4)
Total Time: 40 mins
Category: Casserole, Dinner
Calories: 292 per serving
1. Spread the chicken evenly out into a 9x13 inch baking dish. Set aside.
2. Cook the boxes of rice a roni together, according to the package directions- stirring occasionally. Remove the skillet from heat when the rice has cooked 3/4's of the way through, and there's still broth left in with it.
3. Spoon the rice mixture evenly out over top of the chicken, spreading as necessary for an even layer.
4. In a small mixing bowl, whisk together the cream of soup and the gravy until evenly combined. Pour & spread this evenly out over the rice layer.

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1 hours ago 91,411 suggested recipes. Roasted Chicken with Rice Pilaf KitchenAid. chicken stock, chicken thighs, basmati rice, shallots, Parmesan cheese and 10 more. Smoked Sausage with Rice Pilaf Johnsonville Sausage. green pepper, fresh …

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Just Now Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large bowl, whisk together mushroom soup, chicken broth, sherry, and dry onion soup …

Rating: 5/5(1)
Total Time: 1 hr 10 mins
Category: Dinner
Calories: 333 per serving
1. Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
2. In a large bowl, whisk together mushroom soup, chicken broth, sherry, and dry onion soup mix seasoning until completely combined. Stir in diced uncooked chicken, uncooked rice, and uncooked orzo or vermicelli.
3. Pour mixture into the prepared baking dish. Cover tightly with foil and bake for 30 minutes. Remove from the oven, stir, and cover again. Return covered dish to the oven for 20 more minutes.
4. Remove the foil, stir the rice again, and then sprinkle the top of the dish with Parmesan and almonds.

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2 hours ago Pour the chicken broth into the pan but do not stir; let the chicken broth stand over the chicken and rice. Close the pan with a tight fitting lid and bring the rice to simmer over medium heat. …

Reviews: 8
Calories: 444 per serving
Category: Dinner
1. Prepare the chicken first - both chicken breast and chicken thigh will work well for this recipe. Even bone in chicken thigh would work well. If using boneless chicken, cube it into small, bite-sized pieces. Preheat a large saute pan over medium-high heat and add a drizzle of oil. Fry the chicken in two batches to avoid overcrowding the pan. First season the chicken generously with salt and pepper, then brown the chicken all over, frying for about 6 to 8 minutes, just until browned all over. At this point the chicken doesn't need to be cooked all the way; it will finish cooking with the rice. Once browned, remove from the pan and set aside.
2. Into the same pan, add the butter and allow it to melt over medium heat. Add the diced onion and carrot and saute for 4 to 5 minutes, until the onion is translucent and tender. Add the garlic, cumin and coriander and continue cooking for another 30 seconds to 1 minute, cooking the garlic briefly. Return the chicken to the pan and add in the rice, salt and ground black pepper, to taste. Stir everything together using a spatula. Watch my video recipe to see how I do it!
3. Pour the chicken broth into the pan but do not stir; let the chicken broth stand over the chicken and rice. Close the pan with a tight fitting lid and bring the rice to simmer over medium heat. Reduce the heat to low and cook the rice for 20 to 25 minutes, until the liquids are absorbed and the rice is done. Remove the rice from heat and let it stand for another 10 minutes. Fluff the rice with a large fork and garnish with chopped fresh parsley before serving with a side of pickles, pickled tomatoes and/or sour cream. For reheating, fry the rice pilaf in a hot pan with a drizzle of oil!
4. TIP: This chicken rice pilaf can be made with a variety of rice types - I recommend using Basmati long-grain rice. It's an aromatic, long-grain rice that cooks quickly and remains fluffy. You can also use brown rice or even buckwheat for this recipe. Whichever rice type you choose, follow the cooking instructions on the rice packaging. Some rice types require more or less liquids/broth and some may require longer or shorter cooking times.

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3 hours ago In a mixing bowl, combine rice, seasoning packet, soup, and water. Once fully incorporated, add water chestnuts. Divide mixture and pour into your foil pans. Top with 3 pieces of …

Reviews: 19
Estimated Reading Time: 1 min
1. In a mixing bowl, combine rice, seasoning packet, soup, and water. Once fully incorporated, add water chestnuts. Divide mixture and pour into your foil pans. Top with 3 pieces of chicken per pan. Sprinkle with almond slivers. Wrap securely with foil and freeze.
2. To Cook After Freezing
3. Thaw freezer meal in the fridge overnight. Bake at 350 F for 1 hour or until chicken is cooked through. If cooking from frozen, increase cook time by 45 minutes to 1 hour. Check chicken and increase time as needed.

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9 hours ago 1) place rice in cold water and wait to soak at least 1 hour or overnight (recommended) 2) place chicken into a tall pot. 3) season chicken legs with some salt and ground black pepper to taste. 4) add some salted dehydrated vegetables (optional) 5) fill the pot up with water to cover chicken with about 2 fingers, add a little vegetable oil, and

Ratings: 3
Servings: 6
Cuisine: Hungarian
Category: Main Dish

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5 hours ago This easy chicken and rice recipe is a flavorful pilaf made with cooked chicken, pecans, and rice. Tomatoes and seasonings are added to give it lots of …

Rating: 3.8/5(18)
Total Time: 45 mins
Category: Entree, Dinner
Calories: 538 per serving

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2 hours ago Chicken and Rice Recipe Aromatic Chicken and Rice Pilaf recipe. I am very fond of the easy one-pot, baked chicken and rice recipe idea and this Chicken and Rice Pilaf recipe is one of my favourites. Besides the easiness of doing the whole dish in a single pot, the fragrance and taste is divine.

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4 hours ago Remove the chicken to a plate. Cover loosely with a piece of foil and keep warm. RICE PILAF: Rinse the rice in a fine mesh strainer under cold running …

Rating: 4.9/5(19)
Category: 30 Minute Meals
Servings: 4
Total Time: 45 mins
1. CHICKEN: Combine 2 tablespoons of olive oil, lemon juice, minced garlic, red wine vinegar, salt, pepper, red pepper flakes, and oregano in a zip top bag. Add the chicken breasts, zip the bag and give it a good shake until the chicken breasts are evenly covered in the marinade. Allow the chicken to marinate for 15 minutes and up to 1 hour.
2. In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium high heat. Remove the chicken breasts from the marinade and discard marinade. Cook the chicken breasts for 4-6 minutes per side or [b]until the chicken is all the way cooked through and registers 165ºF on a thermometer[/b]. Remove the chicken to a plate. Cover loosely with a piece of foil and keep warm.
3. RICE PILAF: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice, set aside. Place the butter in the same sauté pan and allow it to melt over medium high heat. Add the rinsed rice and allow to toast for 3-4 minutes, stirring frequently so the rice doesn't burn. Add the chicken broth and lemon juice to the pot and allow it to come to a boil. Stir just once to break up any lump. Cover, reduce heat to low and let the rice cook for 8 minutes. At the 8 minute mark, remove the cover, the rice won't be cooked through yet, add the lemon zest and lemon slices to the rice and top with the cooked chicken breasts. Cover and continue to cook for 5-10 minutes or until the liquid dried up and the rice cooked through. Allow to stand for 5 minutes before topping with parsley and serving.

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3 hours ago I am pleased to present this video about how to make easy rice pilaf with chicken. For written recipe go to: http://www.recipelion.com/Chicken-Recipes/Chick

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1 hours ago Melt remaining 2 Tbsp butter in pan. Add rice. Sauté for 3-4 minutes, until rice starts to brown. Add chicken broth, onion flakes, salt, thyme and pepper. Stir. …

Reviews: 4
Estimated Reading Time: 1 min
Servings: 4

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9 hours ago Cranberry Chicken and Wild Rice. Tender chicken is baked in a sweet-tart cranberry sauce for this elegant entree. This chicken is delicious, and it’s so easy to prepare and I love that I can do other things while it bakes. —Evelyn Lewis, …

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4 hours ago Step 3. Mix in the garlic and cook for another minute. Step 4. Stir in the rice. Step 5. Add the chicken broth, bring to a boil and then simmer, covered, for 20 to 25 minutes or until rice is …

Servings: 4
Total Time: 45 mins
Category: Side Dish
1. In a large skillet, melt the butter and add the orzo pasta. Cook until golden brown
2. Add the chopped onion and cook until transparent.
3. Mix in the garlic and cook for another minute.
4. Stir in the rice.

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Just Now Cardamom Chicken with Rice Pilaf Recipe MyRecipes new www.myrecipes.com. Roast the chicken until just done, about 30 minutes. Advertisement. Step 2. Meanwhile, in a large saucepan, heat the remaining 1 1/2 tablespoons oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

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1 hours ago Cook for 1 to 2 minutes. Add the rice and stir. Add the chicken stock and stir well. Bring to a boil, reduce the heat, cover and simmer till the rice and chicken are done and the water has almost fully dried up. Turn off the heat and let the dish rest for 7 to …

Rating: 3.6/5(47)
Total Time: 45 mins
Category: Entree, Dinner
Calories: 784 per serving

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9 hours ago Quick, easy rice pilaf recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Flavored with Italian seasoning and parmesan cheese and topped off with …

Rating: 5/5(1)
Total Time: 30 mins
Category: Main Course
Calories: 343 per serving
1. Heat butter in a large nonstick pot over medium heat.
2. Add orzo pasta and stir fry until it's golden brown.
3. Add onions and cook until they become translucent.
4. Add garlic and rice and cook for about 1 minute until garlic becomes fragrant.

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6 hours ago Cook for 3 minutes, or until the rice has turned golden brown. Stir often, don’t let it burn. Pour in chicken broth, S&P and bring to a slight boil. Once at a boil, turn the heat to low and cover …

Rating: 5/5(9)
Total Time: 35 mins
Category: Side Dish
Calories: 153 per serving
1. In a pot, melt the butter over medium heat. Add in onions and cook until lightly browned. Next add in the minced garlic and rice. Cook for 3 minutes, or until the rice has turned golden brown. Stir often, don't let it burn.
2. Pour in chicken broth, S&P and bring to a slight boil. Once at a boil, turn the heat to low and cover the pan with a lid.
3. Cook for 15-20 minutes, or until rice is tender. Fluff with a fork. S&P to taste and enjoy!

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7 hours ago Cook rice using desired method but use chicken broth instead of water. 2. Cover the bottom of a skillet with about 2 tablespoons of cooking oil. 3. Add the red pepper and onion and pan …

1. Cook rice using desired method but use chicken broth instead of water.
2. Cover the bottom of a skillet with about 2 tablespoons of cooking oil.
3. Add the red pepper and onion and pan fry until they are nice and shriveled (about 10 minutes).
4. Add the cook riced and fry with the red peppers and onion. Add more oil if necessary.

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8 hours ago This easy chicken and rice pilaf is a fantastic way to raise your dinner time game. Packed with spices, the rice and chicken tantalize all our senses, transporting us to exotic lands and …

Cuisine: Indian
Total Time: 45 mins
Category: Dinner
Calories: 281 per serving
1. Put 2 tbsp butter in a Dutch oven or large saucepan with a tight fitting lid. Turn heat to medium-high. Add the onions and a little salt and pepper. Cook, stirring occasionally, until the onions soften, 5 to 10 minutes. Add the spices and cook, stirring, another minute.
2. Add the rice and stir until the ingredients are coated with the butter. Pour in the stock, tuck in the bay leaf, and bring to a boil. Cover the pan and reduce heat to a simmer.
3. Cook without lifting the lid for 15 minutes. Remove from the heat and let steam with the lid on for another 10 minutes. When the rice is tender and the liquid is absorbed it is done. *
4. Remove the lid and rake the rice with two forks, breaking apart the grains. Add the cooked chicken, tossing it together with the rice, replace the lid and set it aside to fully warm the chicken.

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7 hours ago Add the chicken meat and keep frying over high heat for 3 minutes stirring so that the pieces fried on all sides. Add the carrot and fry for 2-3 minutes over high heat. Add the black and red pepper, turmeric, jeera, barberry, salt, and bay leaves. Pour 2 cups/500 ml of water into the cauldron, bring to a boil and cover with a lid.

Rating: 5/5(1)
Category: Rice

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7 hours ago Chicken stock: Place the chicken parts into a large soup pot. Add the onion, carrot, celeriac or celery sticks, bay leaves, all-spice corns, and 2 liters/ 8 ½ …

Rating: 5/5(2)
Calories: 718 per serving
Category: Pasta And Rice
1. Place the chicken parts into a large soup pot. Add the onion, carrot, celeriac or celery sticks, bay leaves, all-spice corns, and 2 liters/ 8 ½ cups water. Bring to a slow simmer.
2. Cook for about 30 minutes for the breasts and 40-50 minutes for the legs (check to see if they are cooked through).
3. You could add one or two cubes (to taste) chicken stock to the broth, it will increase the flavor.
4. When the meat is cooked, remove from the pot and set aside. Discard the vegetables and the spices, you can keep the carrot, slice it and add it to the pilaf together with the meat. When cool enough to handle, remove the skin and the bones and shred the meat into smaller pieces. Set aside.

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5 hours ago The Components: Rice. If you’re really looking to make this recipe easy or are crunched for time, definitely take advantage of Minute Rice. With a cook time of about 5 minutes, Minute Rice really cuts down on extra cooking time! Besides just adding chicken broth to the rice pilaf, I also like to add a few veggies in too.

Cuisine: American
Category: Side Dish
Servings: 4

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9 hours ago This Chicken Rice Pilaf recipe is an easy to make one pot recipe that is flavored with currants, all spice and pine nuts. While in the recipe below, I cook my chicken from scratch, It is also …

Rating: 5/5(1)
Total Time: 1 hr
Category: Main Course
Calories: 567 per serving
1. 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.
2. Place currants in a small bowl and pour boiling water over it. Set aside.
3. Heat the butter in a large pan. Add orzo, and cook, stirring constantly, until brown. It will look like it is (almost) burning. This will take 5-7 minutes.
4. 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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3 hours ago Add the rice and cook until it turns bright white, about 5-7 minutes. COMBINE. Pour the warm broth mixture into the skillet and stir to combine. COOK. Once the mixture simmers, cover and cook for 15 minutes. Remove the cover, add some fresh chopped parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed.

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2 hours ago Place rice in a bowl/jug and pour over boiling water. Leave to soak for half an hour or so then begin recipe. (Or soak rice in room temp water for up to 24 hours.) Heat ghee in large, heavy …

Estimated Reading Time: 4 mins
1. Place rice in a bowl/jug and pour over boiling water. Leave to soak for half an hour or so then begin recipe. (Or soak rice in room temp water for up to 24 hours.)
2. Heat ghee in large, heavy based pot, add onion, and sauté for 3 min, until softened.
3. Add spices, salt, pepper and bay leaf and sauté, stirring, for a couple of minutes.
4. Rinse rice and strain, then add to pan, stirring to coat with ghee and spices. Cook for 2-3 mins, stirring.

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6 hours ago Baked or Fried Coated Chicken Thigh Skinless per 1 medium - Calories: 161kcal Fat: 8.62g Carbs: 6.40g Prot: 13.53g Other sizes: 1 small - 143kcal , 1 serving - 161kcal , 1 oz, boneless (yield after cooking) - 64kcal , more

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9 hours ago Baked Chicken and Brown Rice Recipe. Easy baked chicken and brown rice dinner cooked in one pot and made with healthy quick cook brown rice. A gluten …

Rating: 5/5(5)
Total Time: 45 mins
Category: Main
Calories: 390 per serving
1. Preheat your oven to 375"F
2. Pat the chicken dry well with paper towels. Drizzle with a little olive oil and season it all over with the sea salt, black pepper, garlic and onion powders and smoked paprika. Toss to coat well and allow the chicken to rest at room temperature for 20 minutes or so.
3. Meanwhile heat a large cast iron pot over medium high flame. Add a lug of oil, just enough to coat the bottom in a very thing layer and pan sear the andouille sausage slices on both sides until golden. About 2 minutes. Transfer to a bowl and keep warm.
4. Sear the chicken in the drippings from the andouille sausage until nice and golden on both sides. Approximately 3 minutes per side, taking good care not to burn the spices. Add a little more oil in between batches if needed. Transfer the seared chicken to the bowl with the andouille and keep warm together.

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6 hours ago Add the rice and stir to coat. Add the chicken stock, coconut milk, thyme bundle and bay leaves. Stir and season to taste with salt. Bring to a boil then reduce to a simmer and stir in the peas

Rating: 5/5(3)
Author: Anne Burrell
Servings: 2
Category: Main-Dish
1. For the chicken: Preheat the oven to 400 degrees F.
2. Add the garlic, habanero, onion, five-spice, celery salt, cinnamon, ginger, thyme, nutmeg and 1 tablespoon black pepper to a food processor and pulse until combined and paste-like. Add the soy sauce, oil, vinegar and scallion whites and puree until well-mixed and smooth. Set aside.
3. Arrange the chicken parts in a baking dish and pour half of the marinade over the top, brushing so that all pieces are coated. Set the remaining marinade aside. Marinate the chicken at room temperature for 15 minutes or refrigerate for up to 4 hours.
4. Heat a cast-iron grill pan over medium-high heat. Place the chicken parts in the pan skin-side down and cook for 7 minutes per side. Place the chicken back in the baking dish and baste with the reserved marinade. Place in the oven and roast until the internal temperature reaches 165 degrees F, 15 to 20 minutes. Note that the baking time for the breast may be shorter than the leg. Remove from the baking dish as finished and let rest for a couple of minutes.

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5 hours ago Oven-Baked Chicken and Rice Pilaf This oven-baked chicken and pice pilaf is a simple one-pot meal that feeds a crowd or makes plenty of leftovers for a week of lunches. Chicken and rice

Servings: 6
Total Time: 1 hr 10 mins
Category: Main
Calories: 580 per serving
1. Preheat oven to 350°F.
2. If you can an ovenproof pan or Dutch oven the entire recipe can be made in there. Otherwise, begin by cooking the onions in a frying pan and transfer them to a casserole dish for the remainder of the recipe.
3. Heat butter in a skillet or ovenproof dish on medium heat.
4. Add onions and carrots, season with a pinch of salt and saute for 5-7 minutes until tender and onions are translucent. Once cooked, add minced garlic and cook for another 1 minute until fragrant.

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3 hours ago Rice pilaf is one of the most versatile recipe as you can use it as a side dish to almost anything. Perfect for chicken or fish, curries, casseroles etc. Add vegetables and make it into a meal. How ever you use it, rice pilaf done this way will always be fluffy, creamy, fragrant and delicious. Enjoy pilaf rice!

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2 hours ago The best easy rice pilaf recipe - no fail rice pilaf, just mix, cook, and ready to serve in under 20 minutes for light, fluffy rice pilaf that is packed with flavor! Rice pilaf - a rich, delicious, fluffy …

Rating: 4.4/5(32)
Total Time: 40 mins
Cuisine: American
Calories: 228 per serving
1. In a medium sized pot, heat olive oil on medium.
2. When olive oil is shiny, add onion.
3. Cook onion on medium until soft and very lightly browned, stirring occasionally to prevent burning - about 6 minutes.
4. Stir in salt, pepper, garlic powder, and cayenne.

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7 hours ago I posted a chicken broth recipe to go along with chicken pilaf. Click on the link to learn how to make broth. Prior to starting this recipe, you can boil some chicken, with onion and some spices. It will not …

Cuisine: Turkish Cuisine
Category: Main Course
Servings: 8
Estimated Reading Time: 6 mins
1. Shred or cut cooked chicken and set it aside.
2. Wash rice until water comes out almost clear. Set aside to be used shortly.
3. Add olive oil and clarified butter in a large frying pan or a large pot. Turn the heat on to medium-high.
4. Add vermicelli and start cooking it by continuously mixing it. The vermicelli will be ready very quickly. Don’t go anywhere far. Saute the vermicelli until they turn brown.

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Just Now Return the chicken to the skillet and baste with the sauce. Reduce the heat to low, cover and simmer, basting occasionally, about 30 minutes or until the chicken is tender, adding a little water if necessary. Taste for seasoning. Stir in the chicken broth and the rice and arrange the pieces of …

Reviews: 1
Servings: 4
Cuisine: Not Set
Category: Main Dish

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3 hours ago How to Make Cauliflower Rice Pilaf. Heat the oil in a large skillet over medium heat. Add the carrots and sauté for 2 to 3 minutes, or until fork tender. Next, add the garlic and sauté for another minute. Add the frozen riced cauliflower and the frozen peas. Next, …

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4 hours ago Add the chilli, garlic, cumin seeds and cinnamon to the pan, cook for a min, then add the rice and stir well. Add the chicken stock and apricots. Bring to the boil, turn the heat down, cover and simmer for 10-15 mins, until the stock is absorbed. Don’t stir during cooking. Add the shredded chicken and veg. Stir in orange zest and juice, if using.

Rating: 3.6/5(160)
Total Time: 37 mins
Cuisine: Indian
Calories: 371 per serving

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5 hours ago Slow Cooker. 1. In the bowl of your slow cooker, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt …

Rating: 4.1/5(535)
Total Time: 4 hrs 20 mins
Estimated Reading Time: 6 mins
Calories: 439 per serving
1. 1. In the bowl of your slow cooker, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper. 3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the rosemary.4. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add and addition 1/2 cup broth and cook another 30 minutes on high.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
2. 1. In the bowl of your instant pot, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the instant pot, skin side up, along with any juices left in the skillet. Add the rosemary. 4. Cover, select the manual setting, and cook on high pressure for 25 minutes. Once done cooking, use the quick release function and release the steam.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.

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4 hours ago Add broth and 1/2 teaspoon kosher salt. Bring to a boil. Turn down heat to low, cover and cook rice until tender and liquid is absorbed, about 15-18 minutes. Lightly toast pine nuts until golden …

Rating: 5/5(3)
Category: Side Dish
Cuisine: Mediterranean
Calories: 260 per serving
1. Heat oil and butter in a sauce pan over a medium heat. Add onions, and sauté 2-3 minutes, Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
2. Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
3. Add broth and 1/2 teaspoon kosher salt. Bring to a boil. Turn down heat to low, cover and cook rice until tender and liquid is absorbed, about 15-18 minutes.
4. Lightly toast pine nuts until golden brown

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3 hours ago Chicken Rice Pilaf Casserole is absolutely delicious! This is my kind of food. You are not going to believe how easy and absolutely amazing this recipe is. Paul was afraid he was going to run …

Reviews: 4
Estimated Reading Time: 3 mins
Servings: 6
1. Heat oven to 350 degrees. Pan used - 13x9 inch baking or roasting pan.
2. 1. Combine the flour, and salt and pepper in a shallow bowl, stir to combine. Bread the drumsticks in the flour. Place a skillet on medium heat, place the oil in the skillet and fry the chicken until it's browned on all sides. Remove from the skillet and set aside.
3. 2. Chop and slice the carrots, celery and onion.
4. 3. Place the long grain rice in a 13x9 inch pan. Top the rice with the chopped vegetables. Salt and pepper the vegetables. Heat the chicken broth up to boiling, add the butter and garlic powder, stir till the butter melts. Pour the chicken broth over the vegetables and rice, stir to mix well. The rice should be completely covered by the chicken broth.

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Frequently Asked Questions

Can you cook chicken with rice in a rice cooker?

Instructions Rub sesame oil on chicken drumsticks. ... Wash and drain rice. ... Add chicken stock, ginger, garlic and pandan leaves (Fill chicken stock to the 2-cup line in your rice cooker). Arrange the chicken drumsticks over the rice. Turn on the rice cooker and let it cook. When rice cooker shuts off, remove the lid and let it sit for about 10 more minutes. More items...

Can I cook rice in chicken broth?

Instead of boiling your rice in water, try cooking rice with chicken broth. While I do recommend boiling your rice in homemade chicken broth, since it is more flavorful, healthy and has amazing healing properties… you can also use a good store bought version for this recipe.

What are some recipes for chicken and rice casserole?

Directions Preheat oven to 400 degrees F (200 degrees C). Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes.

What is in rice pilaf?

Rice Pilaf is composed of rice cooked in chicken broth, wine or some other liquid other than just water. Herbs, vegetables, and often meat are also placed in the pot with the rice as it cooks.

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