Skillet Chicken Pilaf Recipes

Steps:

• Sprinkle chicken with salt and pepper.
• Heat oil in large skillet over medium heat; add chicken to skillet.
• Cook, turning once, until browned about 5 minutes per side.
• Remove from skillet.
• Add onions to skillet; cook, stirring occasionally, until tender, about 5 minutes.
• Add rice and cook, stirring, until grains are translucent, about 3 minutes.
• Meanwhile, bring chicken broth to a boil in a medium saucepan.
• Add broth and tomato paste to skillet; stir well.
• Arrange chicken on top of rice mixture. Reduce heat to low.
• Cook covered, until rice has absorbed liquid and juices run clear when meat is pierced with knife, about 25 minutes.
• Serve hot.

Steps:

• Thread chicken and bell pepper on four 8-inch skewers. (Wooden skewers can be trimmed back with kitchen shears.) Place kebabs in a baking dish. Combine oil, lemon zest, oregano, salt and pepper. Pour over kebabs; marinate in refrigerator for 15 minutes.
• Heat 10-inch skillet over medium heat for 1 minute. Add chicken kebabs and marinade; cook 3 minutes on each side. Remove kebabs from skillet, reserving drippings.
• In same skillet over medium heat, saute rice-pasta packet (hold the seasoning packet for the next step) with garlic in reserved drippings until pasta is golden brown. Add 2 cups water and the special seasonings packet; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
• Stir in spinach; place kebabs over rice. Cover, simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Remove kebabs. Stir in tomatoes. Sprinkle with cheese and replace kebabs.