Rice Pilaf And Chicken Recipes

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Listing Results Rice Pilaf And Chicken Recipes

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. Advertisement. Step 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.

Servings: 3
Total Time: 1 hr 12 mins
Category: Meat And Poultry, Chicken, Breast
Calories: 401 per serving

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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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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 flavor and moisture. It's a one-pot meal to prepare and cook in a saucepan or sauté pan that comes together quickly for a …

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

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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 Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a …

Rating: 5/5(3)
Author: Michael Symon
Servings: 4
Category: Main-Dish
1. For the chicken: Preheat the oven to 450 degrees F.
2. Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
3. Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
4. For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

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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 page. …

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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4 hours ago Preheat oven to 425° F. Season chicken with salt and pepper. Melt butter in large, ovenproof skillet set over medium heat; cook chicken for 8 to 10 minutes per …

Servings: 4
Estimated Reading Time: 50 secs
Category: Main
Total Time: 1 hr
1. Preheat oven to 425° F. Season chicken with salt and pepper. Melt butter in large, ovenproof skillet set over medium heat; cook chicken for 8 to 10 minutes per side or until golden brown and cooked through. Transfer to plate.
2. Stir onion, carrot, garlic, thyme and chili flakes into skillet; cook for 3 to 5 minutes or until slightly softened. Stir in rice until well coated. Stir in 2 1/2 cups water, Roasted Chicken Base and lemon slices; bring to boil. Cover with foil.
3. Transfer to oven. Bake for 18 to 20 minutes or until rice is tender. Remove foil; arrange chicken, skin side up, over rice. Bake for 5 to 8 minutes or until chicken is heated through.
4. Sprinkle with parsley before serving.

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7 hours ago In large skillet, sauté rice-pasta mix with 2 Tbsp. margarine over medium heat until pasta is golden brown, stirring frequently. Slowly stir in 1 1/2 cups water, Special Seasonings and 1 lb. uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces; bring …

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3 hours ago Rice pilaf recipes (also going under the name of Pilau, Pilav, Pulao, Palaw, Plov and Polao) are popular across Central and Eastern Europe, Russia, Iran and the Middle East. They come in a mind-boggling array of varieties and use can meat, vegetables and fruit.

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

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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 …

Rating: 5/5(113)
Total Time: 50 mins
Category: Side Dish, Rice Side Dish Recipes, Pilaf
Calories: 162 per serving
1. Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
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 slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
3. Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

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4 hours ago Cook the chicken, carrots, bay leaves and peppercorns in salted water for about 40 minutes. Add oil to a deep fireproof pan and fry the chopped onions in it. Add the rice and fry for another 5–6 minutes. Put the cooked chicken in the pan and pour over with water in which the chicken was cooked (the ratio of rice and water should be 1 to 3).

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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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Just Now 1. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken and onion; cook 5 minutes or until chicken is browned and onion is tender, stirring …

Cuisine: Middle Eastern
Category: Entree
Servings: 4
Total Time: 30 mins
1. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken and onion; cook 5 minutes or until chicken is browned and onion is tender, stirring occasionally.
2. Add all remaining ingredients except almonds; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 15 to 20 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed. Top each serving with almonds.

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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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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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1 hours ago ground ginger, lime juice, pork chops, 1-inch thick, honey, knorr rice sides - rice pilaf and 2 more Rice Pilaf with Peas and Cashews Pork roasted cashews, fresh cilantro, onion, long grain rice, chicken broth and 3 more

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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(21)
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 Meanwhile, make the rice pilaf: Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Transfer the rice to a medium bowl and cover with water by 1 …

Rating: 95%(71)
Category: Dinner
1. Spatchcock the chicken: Place the chicken, breast-side down, on a cutting board. Using a pair of kitchen shears or a very sharp knife, find the backbone of the chicken and cut up both sides to remove. Remove any giblets remaining inside the chicken. Turn the chicken over and press down on the breastbone until the chicken lies flat.
2. Make the brine: In a small, dry pan, toast the peppercorns, fennel seeds, and coriander seeds until fragrant and starting to change color, 1-2 minutes.
3. Transfer the toasted spices to a large pot with 1 quart (1 liter) of water, the oregano, thyme, bay leaves, salt, brown sugar, and soy sauce. Bring to a boil over high heat, stirring to dissolve the sugar and salt, then let boil for 1 minute. Remove the pot from the heat. Transfer the brine to a large container. Cool the brine by adding the remaining water.
4. Place the chicken in the brine, cover the container, and chill in the refrigerator for at least 6 hours, or overnight.

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Just Now Enjoy this hearty and satisfying pilaf featuring brown rice, chicken, sliced mushrooms and peas in less than 30 minutes.It’s a perfect weeknight meal.. Step 1 …

Rating: 5/5(1)
Estimated Reading Time: 2 mins
Servings: 4
1. Enjoy this hearty and satisfying pilaf featuring brown rice, chicken, sliced mushrooms and peas in less than 30 minutes. It’s a perfect weeknight meal. Step 1 Heat oil in a large skillet over medium-high heat. Add chicken; cover. Cook for 4 minutes on each side, or until chicken is cooked through (170°F).
2. Step 2 Remove chicken from skillet; cover to keep warm. Add chicken broth to skillet and bring to a boil.
3. Step 3 Stir in rice, mushrooms, onions and peas. Top with chicken; cover.
4. Step 4 Reduce heat to medium-low. Cook for 10 minutes. Remove from heat and let stand for 5 minutes.

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6 hours ago Add chicken, 1 Tb of 7 spice mix, turmeric, saffron threads and salt, saute for 5 minutes. Put the rice, and saute again. Then add chicken broth and cover the …

Cuisine: Persian
Category: Main
Servings: 4
Total Time: 30 mins

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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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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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3 hours ago Add the rice and 1 teaspoon cardamom and stir to coat the rice with the oil. Add the raisins, broth, and 1 teaspoon salt. Bring to a boil, reduce the heat to low and simmer, covered, for 20 …

Rating: 5/5
Servings: 4
1. Heat the oven to 450°. Coat the chicken with 1 tablespoon of the oil and season with 1/2 teaspoon cardamom, 1/2 teaspoon salt, and the pepper. Put the chicken in a roasting pan and top each leg with a piece of the butter. Roast the chicken until just done, about 30 minutes.
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. Add the rice and 1 teaspoon cardamom and stir to coat the rice with the oil. Add the raisins, broth, and 1 teaspoon salt. Bring to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Remove the pan from the heat and let sit, without removing the lid, for 5 minutes. Stir with a fork.
3. Remove the chicken from the pan. Pour off all the fat from the pan. Set the pan over the heat; add the apple juice and 1/8 teaspoon each cardamom and salt. Cook, scraping the bottom of the pan to dislodge any brown bits, until reduced to 2 tablespoons, about 3 minutes. Serve the chicken topped with a drizzle of the sauce and with the rice pilaf alongside.

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6 hours ago Butter, salt & pepper. 4 chicken legs or breasts. Place contents of rice pilaf mix into a 9"x13" baking dish. Add soup and water and mix. Place chicken in baking dish and pat with butter, salt and pepper. Mix will be very watery. Bake in a 350 degree oven for about 90 minutes. Ready to serve.

Rating: 4/5(1)

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9 hours ago The perfect traditional Greek rice pilau (pilafi) recipe! Fluffy, fragrant rice and crispy, tender, fall of the bone chicken thighs with a delicious lemon kick! A very versatile and easy to …

Rating: 4.9/5(534)
Estimated Reading Time: 3 mins
Category: Main
Total Time: 25 mins
1. To prepare this Greek rice pilaf recipe with chicken legs, start by washing thoroughly the chicken legs and pat them dry with some kitchen paper. Drizzle the chicken legs with olive oil, season well with salt and pepper and rub using your hands.
2. Heat a large pan over medium high heat and place the chicken legs inside. Let them colour and cook for about 6 minutes on each side, until the skin is nicely coloured and crispy. Remove the chicken legs from the pan and set side.
3. Now it’s time to prepare the Greek rice pilaf. In the same pan add 1-2 tbsps olive oil and the chopped onions and sauté until soft. Add the butter and rice and sauté the rice until translucent. Pour in the chicken stock and lemon juice and deglaze. Add the chicken legs (skin side up) and season well with salt and pepper.
4. Place the lid on, turn the heat down and simmer the Greek rice pilaf for about 15 minutes, until the chicken and rice are cooked and all the liquid has been absorbed.

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9 hours ago Steps. 1. Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook chicken and onions in saucepan about 8 minutes, stirring occasionally, …

Rating: 5/5(1)
Category: Entree
Servings: 4
Total Time: 30 mins
1. Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook chicken and onions in saucepan about 8 minutes, stirring occasionally, until chicken is no longer pink. Stir in water and seasoning packet from rice mix. Heat to boiling, stirring occasionally; reduce heat to low.
2. Stir in rice, cherries, peaches and nutmeg. Cover and simmer about 5 minutes or until rice is tender and fruits are heated through.

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4 hours ago Shmuel Recipes “When the family got a hankering for Israeli food, this mommy made chicken shwarma and rice pilaf on a skillet. (Chickpeas, raisins and pinenuts hidden beneath the chicken) With no kosher restaurants/shops nearby, I have to prepare all the food this household consumes.”

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1 hours ago DIRECTIONS. Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in …

Rating: 5/5(6)
Total Time: 25 mins
Category: Rice
Calories: 259 per serving
1. Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute.
2. Season with salt and pepper. Stir in chicken stock and bring to a boil.
3. Cover and turn heat down to low. Simmer gently for 20 minutes.
4. Fluff rice with a fork and stir in parsley.

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4 hours ago 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 tender. …

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 Coronation chicken pilaf. A star rating of 5 out of 5. 4 ratings. Cook this speedy flavour-packed pilaf in just 25 minutes. A twist on chicken curry, it's served with pomegranate seeds, toasted flaked almonds and mint leaves. 25 mins.

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6 hours ago Step 2. Meanwhile, cook broccoli in microwave according to package instructions. Set aside. Step 3. In a large skillet, melt butter over medium-high heat. Sauté bell pepper, green onion and garlic until tender, about 3 to 5 minutes. Stir in lemon zest, basil and black pepper. Add rice, broccoli, chicken and pine nuts; heat through.

Rating: 4.8/5(4)
Calories: 310 per serving
Servings: 1

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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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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 6 servings (serving size: 1 chicken breast half and 1 cup pilaf) To prepare marinade, combine first 3 ingredients in a shallow dish, and add chicken, turning to coat. Cover and chill 1 hour. …

Servings: 6
Calories: 348 per serving
1. To prepare marinade, combine first 3 ingredients in a shallow dish, and add chicken, turning to coat. Cover and chill 1 hour. Drain; discard marinade.
2. To prepare rice, bring raisins and broth to a boil in a medium saucepan. Add rice. Cover; reduce heat. Simmer 20 minutes or until liquid is absorbed. Keep warm.
3. To prepare spice mix, combine chili powder, cumin, salt, and black pepper in a small bowl. Rub 1 tablespoon spice mix over chicken. Combine remaining spice mix, onion, and bell peppers in a bowl, tossing to coat. Thread vegetables alternately onto 3 (12-inch) skewers.
4. Prepare grill.

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1 hours ago Browning the meat in the pan first adds all that roasted chicken flavor to the pilaf. The Brussels sprouts and chicken thighs slowly braise as the rice cooks--a protein, vegetable side, and …

Rating: 4/5(9)
Total Time: 1 hr 10 mins
Servings: 4
Calories: 503 per serving
1. Heat a large skillet over medium-high heat. Add walnuts; cook 5 minutes or until toasted, stirring occasionally. Remove walnuts from pan; coarsely chop.
2. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes or until browned. Turn and cook 3 minutes. Place chicken on a plate (chicken will not be cooked through). Add rice, onion, carrot, celery, and thyme to pan; cook 3 minutes, stirring to coat rice. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, stock, and 1 cup water, scraping pan to loosen browned bits. Reduce heat to low; cover and simmer 45 minutes. Return chicken thighs to pan, nestling them into rice mixture. Top with raisins and Brussels sprouts. Return to a simmer; cover and cook 12 minutes or until liquid is absorbed and chicken is done. Place chicken on a platter. Stir walnuts and vinegar into rice mixture. Serve rice mixture with chicken.

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4 hours ago Remove skin from chicken thighs and place chicken in slow cooker. Combine maple syrup, mustard, vinegar, garlic, sage, salt, and ground pepper in a small bowl. Pour over the chicken

Category: Low-Calorie Spring Slow-Cooker Recipes
Calories: 300 per serving
Total Time: 4 hrs 20 mins
1. Lightly coat the inside of a 4-quart slow cooker with cooking spray.
2. Combine carrot, wild rice, onion, and almonds in the bottom of the slow cooker. Stir in the broth. Cook on Low for 2 hours or on High for 1 hour.
3. Remove skin from chicken thighs and place chicken in slow cooker. Combine maple syrup, mustard, vinegar, garlic, sage, salt, and ground pepper in a small bowl. Pour over the chicken in the slow cooker. Cook on Low for 6 hours or on High for 3 hours more. Serve rice mixture with a slotted spoon. Top with chicken thighs.

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2 hours ago For the rice pilaf, heat EVOO and melt butter into it over medium to medium-high heat in saucepot or covered medium pot. Add broken pasta and lightly brown, then add rice and season with salt, pepper and turmeric and toast 2 minutes more. Add broth or water or mix of the two and bring to a boil, then reduce to a simmer, cover and cook 15 minutes.

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7 hours ago Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in …

Cuisine: Indian
Total Time: 25 mins
Category: Dinner, Main Course
Calories: 663 per serving
1. Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
2. Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

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4 hours ago Italian Baked Chicken and Rice Pilaf. I have seen many recipes on the internet using bottled Italian dressing for their baked Italian chicken. However, we make everything in one 9×13 pan and bake it in our dressing. Super simple and super delicious! This recipe serves 6 but you can adjust the chicken and rice pilaf accordingly.

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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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Just Now Come home to this hearty wild rice pilaf recipe that's slow cooked for dinner using Sliced Mushrooms, chicken broth and dried cherries! Recipe From bettycrocker.com. Provided by Betty Crocker Kitchens. Categories Side Dish. Time 5h10m. Yield 12. Number Of Ingredients 11

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Frequently Asked Questions

Can you cook chicken with rice in a rice cooker?

The chicken is marinated in a simple but delicious marinade and then flavours the rice on which it gently cooks resulting in a flavoursome chicken and rice dish that needs no attention once you put everything into the rice cooker. ... The chicken marinates for anything from 15 minutes to overnight and then sits on top of rice that is also flavoured with some of the marinade.

Can I cook rice in chicken broth?

Steps Decide how much rice you want to make. Pour the rice and chicken stock/broth into a pot. Bring broth and rice to a boil on medium heat. When it is boiling, bring the rice to medium-low heat. Place a lid on the pot and keep it tilted to allow steam to escape. When you can see holes or "craters" in the rice, put the lid on tight.

What is the best recipe for chicken and rice in?

Preheat oven to 350 degrees F (175 degrees C). Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice. Mix soup and water together and pour over chicken and rice.

Is chicken rice good for You?

This means, with a chicken and rice diet,you will be getting plenty of protein, which helps with the growth and restoration of muscle strength, as well as helps to slow the movement of food whilst being digested through your digestive tract.

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