November 18, 2012
Chicken Rice Pilaf
For a family dinner, I find this dish very good and affordable. It is also easy to make. The rice can be cooked ahead of time then, refrigerated overnight. The mixed veggies can be cooked while the chicken is cooking. Last thing is putting it all together; mixing the rice, veggies and chicken together. Serve it with dill pickles or pickled beets. Delicious!!
We like chicken rice pilaf and you might also like it too.
2 cups rice
4 cups water
1/2 tsp salt
1 tbsp. oil
1 onion, chopped
3 tbsp. vegetable oil
1/2 tsp. salt
2-3 b. chicken pieces (thighs, drumsticks, breast meat)
1 tsp. paprika
2 cups chopped carrots
1/3 cup chopped parsnips
2 cups frozen peas
2 tbsp. minced, fresh parsley leaves
1 tbsp. vegeta (or other similar vegetable seasoning)
Salt and pepper, to taste
To make the rice: Place 2 cups of rice in a pot, cover with 4 cups of water. Add 1 tablespoon of oil and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low and cook covered for 15 minute. (Do not stir while cooking). Remove from heat. Set aside.
To make chicken stew: Place chopped onions in a large pot. Add oil, water and salt and sauté until onion becomes translucent.
Add chicken pieces and stir. Sprinkle with paprika, and pour over enough water to cover the chicken. Let it cook on medium-low heat until chicken is done, that takes about 1 hour. (I like to cook it until meat is falling off the bones :-)
Vegetables: In a separate pot, place carrots and parsnips and enough water to cover it. Cook until tender, for about 10 minutes, then add peas and cook 4 minutes longer. Stir in parsley and vegeta seasoning, salt and pepper, to taste.
Putting it together; while still hot, mix the vegetables into the chicken stew, then add the rice (if rice is cold, warm it up in the microwave before adding it) and stir to mix.
Remove from heat and keep covered until ready to serve.
Serves: 8 peoples
Leia’s Culinary Treasures