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.
CHICKEN PILAF, CHICKEN RICE PILAF, RICE PILAF
breast or thighs
Parsley or dill
chopped and optional
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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