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.
SARAH'S RICE PILAF
This is a delicious twist to traditional rice.
Provided by sarahbillings
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Nutrition Facts : Calories 244 calories, Carbohydrate 40 g, Cholesterol 17.8 mg, Fat 6.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 524.3 mg, Sugar 2.4 g
CHICKEN RICE PILAF
This recipe was given to me by my girlfriend over twenty years ago. I take it to our weekly church potluck and it is a hit.
Provided by 68Ranchero
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt margerine in a casserole dish.
- Brown orzo.
- Add boiling water and chicken broth, and stir.
- Add rice and stir.
- Cook in 350 degree oven for 30 minutes.
- For variation, try adding 1/2 cup mixed vegetables, 1 can mushrooms, or 1 small can peas.
- Use your imagination.
Nutrition Facts : Calories 206.5, Fat 7.9, SaturatedFat 1.4, Sodium 138.8, Carbohydrate 30, Fiber 0.6, Sugar 0.2, Protein 3.2
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.
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ONE-PAN CHICKEN AND RICE PILAF - BETTER THAN BOUILLON
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Servings 4Estimated Reading Time 4 minsCategory MainTotal Time 1 hr
- 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.
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