fresh - Chicken Pilaf
Source of Recipe
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Recipe Link: http://southernfood.about.com/library/rec00/bl00331a.htm fresh - Chicken Pilaf
1 cup regular long grain rice, uncooked
3 medium onions, chopped
1 cup dry white wine or apple juice
1 teaspoon dried thyme
1/4 teaspoon pepper
3 to 3 1/2 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts, cut into 2 inch pieces
1, 10 ounce bag frozen green peas, thawed
2 to 3 teaspoons dried parsley
Coat 3 quart saucepan with cooking spray; heat over medium-high heat.
Heat rice in saucepan about 5 minutes, stirring occasionally, until light
brown; reduce heat to medium.
Stir in onions, wine, thyme and pepper. Cook about 2 minutes or until liquid
has evaporated.
Stir in 1 cup of the broth. Cook 4-5 minutes, stirring occasionally, until
liquid has evaporated.
Stir in additional 1 cup broth. Cook 4-5 minutes, stirring occasionally,
until liquid has evaporated.
Stir in chicken, peas and 1 cup broth. Cover and cook 5 minute.
Stir in remaining 1/2 cup broth if needed to keep rice from sticking.
Cover and cook about 5 minutes or until liquid has evaporated, rice is
tender and chicken is no longer
pink in center; remove from heat. Stir in parsley.
Makes 4 servings.
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