- Prep Time: 1h 30 min
- Cook Time: 15 minutes
- Serving: 4 People
- Calories: 2172 kcal
- Carbohydrate Content: 160.96 g
- Cholesterol Content: 738 mg
- Fat Content: 72.99 g
- Fiber Content: 10.8 g
- Protein Content: 209.41 g
- Saturated Fat Content: 35.188 g
- Serving Size: 1
- Sodium Content: 3715 mg
- Sugar Content: 32.53 g
- Trans Fat Content: 1.803 g
Chicken rice pilaf is a delicious pilaf recipe made from chicken, mixed soup vegetables, butter, onion and rice. This chicken dish is perfect for enjoying in summer dinner. It is easier to make, and you can make it anytime you want to enjoy some light and delicious food. It's a one-pot meal to prepare, and you can also make it from leftover chicken or turkey. In my family, everybody loves it, and my mom usually cooks it with the everyday ingredients available in the kitchen. Pilaf is a just a rice dish made with broth, chicken and spices. Below is the quick recipe to make spicy chicken with rice pilaf.
Ingredients of Chicken Pilaf Recipe
- Chicken - 1
- Mixed soup vegetables - 150 gm
- Butter - 55 gm
- Sliced onion - 100 gm
- Red bell pepper - 1
- Salt - 1 Teaspoon
- Pepper - 1 Teaspoon
- Cayenne pepper - 1 Teaspoon
- Peeled and finely chopped ginger - 1/2 Cup
- Sultanas (White Grapes) - 125 gm
- White rice - 125 gm
How to Make Chicken Pilaf
Step 1: Fillet the breasts of the chicken and remove the legs. Remove the bones and cut the meat into large chunks.
Step 2: Place the bones in a saucepan with the mixed soup vegetables. Add 1-liter water, and with the pan uncovered, bring to the boil over a gentle heat.
Step 3: Simmer, uncovered, for about 1 ½ hour. Strain reserving the stock and discarding the bones and vegetables. Set aside.
Step 4: Melt the butter in a frying pan, add the chicken pieces and cook until sealed all over. Add the onion and pepper and cook until softened, stirring occasionally, then season with salt, pepper, and cayenne pepper to taste.
Step 5: Add the ginger and 125 ml of the reserved chicken stock to the chicken. Cover the pan, bring to the boil, then reduce the heat and cook for about 10 minutes, until cooked and tender, stirring occasionally. Stir in the sultanas.
Step 6: Meanwhile, place the rice in a saucepan with 250 ml of the chicken stock and some salt. Cover, bring to the boil and cook for about 12 minutes, until cooked and tender.
Step 7: Drain the rice and mix the chicken mixture and rice together. Serve immediately.
Step 8: Serve with a mixed leaf or chopped salad.
- Use leeks in place of the onion.
- Use raisins or chopped ready to eat apricots in place of the sultanas.