Chicken Pilaf Saute Recipes

ONE-POT CHICKEN PILAF

Steps:

• Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
• Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

CHICKEN PILAF RECIPE

Steps:

• Shred or cut cooked chicken and set it aside.
• Wash rice until water comes out almost clear. Set aside to be used shortly.
• Add olive oil and clarified butter in a large frying pan or a large pot. Turn the heat on to medium-high.
• Add vermicelli and start cooking it by continuously mixing it. The vermicelli will be ready very quickly. Don't go anywhere far. Saute the vermicelli until they turn brown.
• Quickly add washed rice and mix everything well. Make sure all the rice gets coated with oil. Add 2 tsp salt and saute the rice for another 1 minute.
• Add chicken broth into the pot and bring it to boil. Add garbanzo beans and cook down the chicken broth until there is slight moisture remaining. Do not completely dry out the mixture.
• Add shredded chicken into the pot and mix everything well.
• Turn the heat down to simmer and cover the lid of the pot. Depending on the rice you are using and how much water it may take to fully cook, this process could take from 15-25 minutes. Royal basmati cooks pretty quickly apparently and it only took me about 15 minutes or a little less.
• Meanwhile, slice 1/2 onion and caramelize it in 1/4 cup oil. This step is completely optional. However, crispy onions taste amazing with this pilaf.
• Once 15 minutes have passed, turn the heat off from under the pot. Give your pilaf a nice stir and get it ready to be served. As my boys mentioned above, having some extra chicken broth is a good idea to serve alongside the pilaf.

TASTY CHICKEN RICE PILAF

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.

CHICKEN PILAF SAUTE

Steps:

• In a skillet over medium heat, saute chicken, rice and onion in butter for 10 minutes. Dissolve bouillon in water. Add salt, thyme and pepper; stir to mix. Pour into skillet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and almonds. Cover and cook for 15-20 minutes or until rice is tender.

RICE AND CHICKEN PILAF WITH DRIED CURRANTS AND TOASTED ALMONDS

Steps:

• Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté until chicken is no longer pink, about 4 minutes. Stir in rice, currants, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon. Sprinkle with almonds.

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.

CHICKEN PILAF SAUTE

Steps:

• In a skillet over medium heat, saute chicken, rice and onion in butter for 10 minutes. Dissolve bouillon in water. Add salt, thyme and pepper; stir to mix. Pour into skillet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and almonds. Cover and cook for 15-20 minutes or until rice is tender.