CHICKEN PILAU RECIPES

CHICKEN PILAU RECIPE | MYRECIPES

Chicken Pilau Recipe | MyRecipes image

Boost the flavor of this mild dish by sprinkling plenty of chopped hot pepper on top.

Provided by Myrtle Gibson, Sumpter, South Carolina

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 (2 1/2-pound) whole chicken
2 celery ribs, cut in half
2 carrots
1 medium onion
1?½ quarts water
1 teaspoon salt
½ teaspoon garlic salt
½ teaspoon pepper
1 cup uncooked long-grain rice

Steps:

Bring first 8 ingredients to a boil in a Dutch oven. Reduce heat, and simmer 1 hour or until chicken is done. Remove from heat; let stand in broth 1 hour.
Remove chicken, and cool slightly; reserve 1 2/3 cups broth. Skin and bone chicken, and cut into bite-size pieces.
Bring chicken, reserved broth, and rice to a boil in a large saucepan. Cover, reduce heat, and cook 20 minutes or until broth is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Fluff with a fork.

CHICKEN PILAU RECIPE - FOOD.COM

Chicken Pilau Recipe - Food.com image

From About.com, Diana Rattray, guide to southern cooking. Easier than it looks! This is really good. I have boiled leftover roast chicken, substituted that chicken for the uncooked in the recipe and used the broth, as well. When I do that, I skim the fat from the broth and combine it with the oil to brown the vegetables. Works fine and is an unusual solution to "not chicken and noodles, AGAIN!!!" Can be spiced up with chilis, if desired.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons oil
3 lbs chicken pieces
1 cup onion, chopped & divided
2 cups chicken broth, divided
1/4 cup lean bacon, diced
1/4 cup green bell pepper, seeded and coarsely chopped
1/4 cup red bell pepper, seeded and coarsely chopped
1 celery rib, diced
2 cups long-grain rice, uncooked
1/2 teaspoon salt (to taste)
1/4 teaspoon ground black pepper (to taste)
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons fresh parsley, chopped

Steps:

Heat 2 tablespoons of the oil in a Dutch oven; add the chicken and brown lightly, turning freqently.
Push the chicken to the side or remove and set aside; add 1/2 cup onions and sauté 2 minutes.
Rearrange the chicken and onion evenly in the pan; add 1 cup of chicken broth.
Cover pan and simmer 30 minutes or until the chicken is tender.
Remove chicken and pour the pan juices into a 2-cup measure, cool.
When cool, skin chicken and remove the meat from the bone in large pieces.
Set chicken aside.
In the same Dutch oven, heat the remaining 1 tablespoon of oil and the diced bacon or ham.
Sauté for about 3 minutes over medium heat.
Add the remaining onion, green and red bell pepper, and celery.
Sauté until the chopped onion is tender.
Add the rice and sauté, stirring, for about 2 minutes.
Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Pour enough of the remaining chicken broth into the measuring cup with the pan juices to make 1 3/4 cups and add along with the tomatoes to the vegetables.
Cover and simmer 25 minutes, until the rice is tender and liquid is absorbed.
If necessary, add more chicken broth or water.
Gently stir cooked chicken into the rice; heat through.
Taste and add salt and pepper, if needed.
Spoon into a serving dish and sprinkle with freshly chopped parsley.

Nutrition Facts : Calories 942.3, FatContent 43, SaturatedFatContent 10.7, CholesterolContent 155.2, SodiumContent 1055.6, CarbohydrateContent 86.4, FiberContent 3.8, SugarContent 6.8, ProteinContent 49

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