Chicken rice pilaf recipe
This chicken rice pilaf recipe doesn't require much skills or attention but only some quality ingredients to give it a delicious taste. It's a pretty easy recipe, also filling and could make a great main dish or a side dish if you skip the chicken.
Servings: 6
Ingredients
- 3 lbs boneless chicken breast or thighs
- 6 1/2 cup water
- 1 cup rice
- 1 large onion chopped
- 2 red peppers diced
- 2 medium carrots grated
- 1 zucchini diced
- 2 medium tomatoes diced
- 4 tbsp oil
- Parsley or dill chopped and optional
- Salt to taste
- Pepper to taste
Equipment
Instructions
- Cut the meat into cubes then salt and pepper
- Peel the vegetables, wash and cut and grate carrots
- Heat the oil in a saucepan and fry meat until light brown
- 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 water
- Bring to a boil then add the rice, well washed and drained
- Cover the pan with a lid and bring to a previously heated oven at 200 C
- Cook for about 1/2 hour. The rice should be soft and buttery and the meat tender
- Keep the lid on for 25 to 30 minutes more, until the excess soup is absorbed and the rice is fully fluffed up.
- Serve sprinkled with chopped parsley or dill.
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