Chicken And Rice Pilaf Recipes
ONE SKILLET OVEN BAKED CHICKEN SHAWARMA AND RICE PILAF
This combines two of my favourite Middle Eastern foods into one pot - Chicken Shawarma and Rice Pilaf. The Chicken Shawarma is the same recipe as the one I use for grilling (recipe here) with just quantities adjusted to suit using thigh cutlets cooked on the stove. The rice pilaf has been adapted from Yotam Ottolenghi's Chicken with Cardamon Rice recipe from his cookbook "Jerusalem" (one of my all time favourite cookbooks!). Note that this is not an authentic way of preparing Chicken Shawarma! Real Shawarma is cooked on a rotisserie then shaved and served in a kebab. This is my one pot rice version - Shawarma flavours, made in one pot with rice!
Provided by Nagi | RecipeTin Eats
Categories Chicken Dinner One Pot
Time 1h5m
Number Of Ingredients 25
Steps:
- Preheat oven to 180C/350F.
- Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides.
- Optional: Marinate for at least 1 hour, up to 24 hours. (Note 3)
- Heat olive oil in a large skillet over medium high heat. Add the chicken, skin side down, and cook for 5 minutes on each side, or until light golden brown.
- Remove chicken from skillet. Scrape off excess black bits stuck to the pan and discard, along with excess oil (but leave some to cook the onion).
- Add garlic and onion. Cook for 2 minutes until translucent.
- Add rice and stir so the grains are coated in oil and become a bit translucent.
- Add remaining ingredients. Place the chicken on top - it should be half submerged with the skin above the surface. Pour in the juices from the plate as well.
- Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
- Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
- Remove from the oven. Let it rest for 5 minutes.
- Remove chicken from the rice and mix the rice quickly (to evenly distribute flavour).
- Serve, garnished with cilantro/coriander and parsley if desired. I also like to serve it with a bit of plain yoghurt. (Note 4)
Nutrition Facts : ServingSize 462 g, Calories 604 kcal, Carbohydrate 45.9 g, Protein 37.6 g, Fat 28.6 g, SaturatedFat 8.1 g, Cholesterol 143 mg, Sodium 1010 mg, Fiber 3.7 g, Sugar 1.1 g
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.
Provided by Joanna Cismaru
Categories Main Course
Time 55m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 562 kcal, Carbohydrate 60 g, Protein 36 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 1079 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN AND RICE PILAF
Enjoy easy Chicken and Rice Pilaf tonight. This chicken and rice pilaf is a one-pot dish that comes together as part of a perfect weeknight meal.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large nonstick skillet on medium heat 5 minutes. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
- Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add onions and peppers to skillet; cook and stir 3 min. Stir in peas and water; cover. Simmer 4 to 5 min. or until vegetables are crisp-tender. Stir in rice; transfer to serving plate.
- Top with chicken, cheese, parsley and bacon.
Nutrition Facts : Calories 500, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 160 mg, Carbohydrate 80 g, Fiber 5 g, Sugar 4 g, Protein 28 g
SEARED CHICKEN BREAST WITH RICE PILAF
Steps:
- For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside.
- Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F.
- Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes.
- For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork.
- To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using.
TASTY CHICKEN RICE PILAF
This is a combination of a basic rice pilaf with chicken and broth. Works great as a side or a main dish.
Provided by KaLeeLu
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h12m
Yield 3
Number Of Ingredients 14
Steps:
- Combine chicken broth, rice, and 1/2 cup water in a saucepan over medium-high heat. Bring to a boil; reduce heat and simmer until rice is almost tender, about 15 minutes.
- Heat olive oil in a large skillet over medium-high heat. Cook mushrooms, green bell pepper, onion, and celery until tender, about 7 minutes. Stir in cooked rice, chicken breasts, 1 cup water, parsley, oregano, salt, and black pepper. Simmer until chicken is no longer pink in the center, 20 to 25 minutes. Top with Parmesan cheese.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 48.4 g, Cholesterol 51.2 mg, Fat 10 g, Fiber 5.9 g, Protein 28.3 g, SaturatedFat 2.8 g, Sodium 334.2 mg, Sugar 5.1 g
CHICKEN AND CHICKPEA RICE PILAF
This started with a regular rice pilaf recipe that just expanded to include various beans and meats. Eventually this became my favorite combination. The rice turns crispy and crunchy when done right, with just the right amount of spice to keep you going back for more. This is a pretty time-consuming and labor-intensive dish, but after trial and error, as well as a little personal touch, it becomes a delicious weekly addiction.
Provided by dejan tadic
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h29m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter with oil in a large saucepan over low heat. Add onion; cook and stir until translucent, 7 to 10 minutes. Add chickpeas and cook until heated through, 3 to 5 minutes. Add rice; cook and stir until translucent and coated in oil, 4 to 5 minutes. Remove from heat.
- Season drumsticks with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper.
- Heat a large cast iron skillet over medium-high heat. Cook drumsticks until skin is golden brown and crispy on all sides, about 10 minutes. Transfer to a plate.
- Pour chicken broth into a deep saucepan and bring to a boil. Season with remaining salt, black pepper, and cayenne pepper; add thyme. Reduce heat to a simmer.
- Transfer chickpea-rice mixture to an oven-proof cast iron skillet. Pour in the chicken broth and mix. Place drumsticks on top and cover skillet tightly with aluminum foil.
- Bake in the preheated oven until rice is tender, 30 to 40 minutes. Remove aluminum foil, raise oven temperature to 450 degrees F (230 degrees C); continue baking until rice is crispy on top, 10 to 15 minutes more.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 37.4 g, Cholesterol 69 mg, Fat 10 g, Fiber 3.9 g, Protein 24.9 g, SaturatedFat 2.9 g, Sodium 1376 mg, Sugar 1.5 g
CHICKEN & RICE PILAF CASSEROLE
Make and share this Chicken & Rice Pilaf Casserole recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Season the chicken pieces with salt and pepper.
- Heat a large skillet.
- When hot, add enough of the oil to cover the bottom of the pan.
- Heat the oil to almost smoking.
- Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
- As the chicken browns, transfer the finished pieces to 2 large baking pans.
- Drizzle liberally with lemon juice.
- If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
- Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
- Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
- Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
- Stir in the broth and water and bring to a boil.
- (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
- Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
- Remove from oven and let rest, still covered, at least 10 minutes before serving.
Nutrition Facts : Calories 578.1, Fat 22.9, SaturatedFat 6, Cholesterol 85, Sodium 833.8, Carbohydrate 58.7, Fiber 3.4, Sugar 3.4, Protein 32.1
ONE-TRAY CHICKEN WITH RICE PILAF
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken: Preheat the oven to 450 degrees F.
- Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
- Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
- For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.
More about "chicken and rice pilaf recipes"
SLOW COOKER HERBED CHICKEN AND RICE PILAF. - HALF BAKED ...
From halfbakedharvest.com
Estimated Reading Time 6 mins
- 1. In the bowl of your slow cooker, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper. 3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the rosemary.4. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add and addition 1/2 cup broth and cook another 30 minutes on high.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
- 1. In the bowl of your instant pot, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the instant pot, skin side up, along with any juices left in the skillet. Add the rosemary. 4. Cover, select the manual setting, and cook on high pressure for 25 minutes. Once done cooking, use the quick release function and release the steam.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
ONE POT GREEK CHICKEN AND RICE PILAF RECIPE | LITTLE SPICE JAR
From littlespicejar.com
Estimated Reading Time 8 mins
- CHICKEN: Combine 2 tablespoons of olive oil, lemon juice, minced garlic, red wine vinegar, salt, pepper, red pepper flakes, and oregano in a zip top bag. Add the chicken breasts, zip the bag and give it a good shake until the chicken breasts are evenly covered in the marinade. Allow the chicken to marinate for 15 minutes and up to 1 hour.
- In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium high heat. Remove the chicken breasts from the marinade and discard marinade. Cook the chicken breasts for 4-6 minutes per side or [b]until the chicken is all the way cooked through and registers 165ºF on a thermometer[/b]. Remove the chicken to a plate. Cover loosely with a piece of foil and keep warm.
- RICE PILAF: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice, set aside. Place the butter in the same sauté pan and allow it to melt over medium high heat. Add the rinsed rice and allow to toast for 3-4 minutes, stirring frequently so the rice doesn't burn. Add the chicken broth and lemon juice to the pot and allow it to come to a boil. Stir just once to break up any lump. Cover, reduce heat to low and let the rice cook for 8 minutes. At the 8 minute mark, remove the cover, the rice won't be cooked through yet, add the lemon zest and lemon slices to the rice and top with the cooked chicken breasts. Cover and continue to cook for 5-10 minutes or until the liquid dried up and the rice cooked through. Allow to stand for 5 minutes before topping with parsley and serving.
OVEN BAKED CHICKEN AND RICE PILAF (CRANBERRY, WALNUT ...
From recipetineats.com
Estimated Reading Time 8 mins
10 BEST CHICKEN BREAST WITH RICE PILAF RECIPES | YUMMLY
From yummly.com
DUMP-AND-BAKE CHICKEN AND RICE PILAF - THE SEASONED MOM
From theseasonedmom.com
Estimated Reading Time 6 mins
- In a large bowl, whisk together mushroom soup, chicken broth, sherry, and dry onion soup mix seasoning until completely combined. Stir in diced uncooked chicken, uncooked rice, and uncooked orzo or vermicelli.
- Pour mixture into the prepared baking dish. Cover tightly with foil and bake for 30 minutes. Remove from the oven, stir, and cover again. Return covered dish to the oven for 20 more minutes.
EASY CHICKEN RICE PILAF RECIPE - EASY PEASY CREATIVE IDEAS
From theseamanmom.com
Estimated Reading Time 4 mins
ONE-PAN CHICKEN AND RICE PILAF - BETTER THAN BOUILLON
From betterthanbouillon.com
Estimated Reading Time 50 secs
- Preheat oven to 425° F. Season chicken with salt and pepper. Melt butter in large, ovenproof skillet set over medium heat; cook chicken for 8 to 10 minutes per side or until golden brown and cooked through. Transfer to plate.
- Stir onion, carrot, garlic, thyme and chili flakes into skillet; cook for 3 to 5 minutes or until slightly softened. Stir in rice until well coated. Stir in 2 1/2 cups water, Roasted Chicken Base and lemon slices; bring to boil. Cover with foil.
- Transfer to oven. Bake for 18 to 20 minutes or until rice is tender. Remove foil; arrange chicken, skin side up, over rice. Bake for 5 to 8 minutes or until chicken is heated through.
BAKED CHICKEN BREASTS WITH LEMON RICE PILAF - LAUGHING SPATULA
From laughingspatula.com
Estimated Reading Time 3 mins
- Saute, carrots, onion, celery, garlic and uncooked rice until vegetables are soft and rice is slightly brown. About 8-10 minutes.
OVEN BAKED CHICKEN AND RICE PILAF | 12 TOMATOES
From 12tomatoes.com
Estimated Reading Time 2 mins
- Sauté vegetables and rice in olive oil over medium heat, stirring often, until vegetables are soft and rice begins to brown, 7-10 minutes. Add 1 tablespoon Italian seasoning, onion powder, garlic powder, salt, pepper and lemon juice. Stir to combine.
CHICKEN AND RICE PILAF (PLOV) - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
Estimated Reading Time 5 mins
- In a large skillet or heavy bottomed pot/dutch oven, heat the oil on high heat until shimmering. Cook the chicken in two batches until golden brown all around, seasoning with salt, pepper and any other combination of spices that you like. Remove the chicken to a bowl and set aside until all the chicken is golden brown.
- Add the onion to the pot, season with salt and ground black pepper, and cook over medium heat for about 3 minutes, scraping all the chicken fond off the bottom of the pot to incorporate into the onions.
- Add the carrots and garlic, seasoning with more salt, ground black pepper, paprika, cumin, and any other dry herbs or seasonings that you like. Cook the vegetables for another 5-7 minutes, until they are tender.
OVEN-BAKED CHICKEN AND RICE PILAF - STEPHANIE KAY NUTRITION
From kaynutrition.com
Estimated Reading Time 3 mins
- If you can an ovenproof pan or Dutch oven the entire recipe can be made in there. Otherwise, begin by cooking the onions in a frying pan and transfer them to a casserole dish for the remainder of the recipe.
- Add onions and carrots, season with a pinch of salt and saute for 5-7 minutes until tender and onions are translucent. Once cooked, add minced garlic and cook for another 1 minute until fragrant.
CHICKEN RICE PILAF WITH FRESH HERBS (TURKISH STYLE ...
From foolproofliving.com
Estimated Reading Time 7 mins
- Place chicken thighs, onion, garlic, lemon juice, 1-teaspoon salt, and water in a large pot. Bring it to a boil, and then gently simmer (in medium-low heat) until the chicken is cooked through, skimming and discarding the foam from the top as you go, 25-30 minutes.
- Heat the butter in a large pan. Add orzo, and cook, stirring constantly, until brown. It will look like it is (almost) burning. This will take 5-7 minutes.
- Remove from the heat. Open the lid, place the shredded chicken on top of the rice. Drain the currants and scatter it on top of the chicken.
EASY CHICKEN RICE PILAF RECIPE (VIDEO) - TATYANAS EVERYDAY ...
From tatyanaseverydayfood.com
- Prepare the chicken first - both chicken breast and chicken thigh will work well for this recipe. Even bone in chicken thigh would work well. If using boneless chicken, cube it into small, bite-sized pieces. Preheat a large saute pan over medium-high heat and add a drizzle of oil. Fry the chicken in two batches to avoid overcrowding the pan. First season the chicken generously with salt and pepper, then brown the chicken all over, frying for about 6 to 8 minutes, just until browned all over. At this point the chicken doesn't need to be cooked all the way; it will finish cooking with the rice. Once browned, remove from the pan and set aside.
- Into the same pan, add the butter and allow it to melt over medium heat. Add the diced onion and carrot and saute for 4 to 5 minutes, until the onion is translucent and tender. Add the garlic, cumin and coriander and continue cooking for another 30 seconds to 1 minute, cooking the garlic briefly. Return the chicken to the pan and add in the rice, salt and ground black pepper, to taste. Stir everything together using a spatula. Watch my video recipe to see how I do it!
- Pour the chicken broth into the pan but do not stir; let the chicken broth stand over the chicken and rice. Close the pan with a tight fitting lid and bring the rice to simmer over medium heat. Reduce the heat to low and cook the rice for 20 to 25 minutes, until the liquids are absorbed and the rice is done. Remove the rice from heat and let it stand for another 10 minutes. Fluff the rice with a large fork and garnish with chopped fresh parsley before serving with a side of pickles, pickled tomatoes and/or sour cream. For reheating, fry the rice pilaf in a hot pan with a drizzle of oil!
- TIP: This chicken rice pilaf can be made with a variety of rice types - I recommend using Basmati long-grain rice. It's an aromatic, long-grain rice that cooks quickly and remains fluffy. You can also use brown rice or even buckwheat for this recipe. Whichever rice type you choose, follow the cooking instructions on the rice packaging. Some rice types require more or less liquids/broth and some may require longer or shorter cooking times.
CHICKEN RICE PILAF RECIPE - ASHA GOMEZ | FOOD & WINE
From foodandwine.com
- In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes. Add the garlic and turmeric and cook, stirring, until fragrant, 2 minutes. Add the chicken and cook over moderate heat for 4 minutes, stirring to coat it with the aromatics.
- Add the stock to the pan and bring to a boil over moderately high heat. Stir in the rice and return to a boil, then cover and simmer over low heat until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let steam, covered, for 15 minutes.
- Fluff the pilaf with a fork and season with salt. Transfer to a bowl, discarding the cardamom and star anise. Garnish with raisins, chopped cilantro and chopped toasted almonds and serve.
CHICKEN AND RICE PILAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
Calories 538Saturated Fat 14g 68%Cholesterol 110mg 37%Total Fat 35g 44%
ONE POT CHICKEN & RICE PILAF / PILAU - RECIPE BOOK
From book-recipe.com
5/5 (1)Category RiceCuisine AmericanTotal Time 45 mins
ZA’ATAR CHICKEN AND RICE PILAF RECIPE | RECIPES.NET
From recipes.net
ONE DISH CHICKEN & RICE BAKE - CAMPBELL SOUP COMPANY
From campbells.com
10 BEST RACHAEL RAY CHICKEN AND RICE PILAF RECIPES | YUMMLY
From yummly.com
LEFTOVER CHICKEN PILAF RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love