4.5 from 72 votes
Chicken Rice Pilaf
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6
Calories: 562 kcal
Course:
Main Course , Dinner
Cuisine:
Romanian
Ingredients
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 teaspoon salt
- 2 teaspoon pepper
- 2 medium carrots chopped
- 2 talks 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
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.
Cup of Yum
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
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
% 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.