Chicken Rice Pilaf
User Reviews
4.5
72 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
55 mins
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Servings
6
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Calories
562 kcal
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Course
Main Course, Dinner
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Cuisine
Romanian
Chicken Rice Pilaf
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This Chicken Rice Pilaf is a very simple dish. It makes for a dinner that is quite comforting yet very versatile. It's a staple in my house because it uses simple, every day ingredients that we always have in our fridge or pantry.
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Ingredients
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 teaspoon salt
- 2 teaspoon pepper
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 ½ pounds chicken breast skinless and boneless, diced
- 2 cups rice long grain, I used Basmati
- 5 cups chicken broth low sodium
- 2 bay leaves
- 1 cup half and half
- ½ cup peas frozen
- 2 tablespoon parsley fresh, chopped
- ¼ cup Parmesan Cheese grated
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Instructions
- 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.
- 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.
- Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink.
- 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.
- Stir in the peas and cook for 2 more minutes or until the peas are cooked. Garnish with parsley and more pepper.
- Serve warm sprinkled with Parmesan cheese if preferred.
Notes
- Half and half can be found near the milk and cream in the dairy section of your local grocery store. Half and half is a blend of equal parts whole milk and light cream. It averages 10 to 12% of fat.
- If you're not using half and half, just add another cup of chicken broth instead.
- Be sure to store this dish as soon as it's cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 - 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.
- Chicken broth substitute: Replace the chicken broth with water and a chicken bouillon cube for extra flavor.
- Nutrition: Nutritional information assumes 6 servings for the entire recipe.
Nutrition Information
Show Details
Serving
1serving
Calories
562kcal
(28%)
Carbohydrates
60g
(20%)
Protein
36g
(72%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Cholesterol
100mg
(33%)
Sodium
1079mg
(45%)
Potassium
893mg
(26%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3985IU
(80%)
Vitamin C
11.7mg
(13%)
Calcium
148mg
(15%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 562kcal | 28% |
| Carbohydrates | 60g | 20% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 100mg | 33% |
| Sodium | 1079mg | 45% |
| Potassium | 893mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3985IU | 80% |
| Vitamin C | 11.7mg | 13% |
| Calcium | 148mg | 15% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
72 reviews
Excellent
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