Low Country Chicken Pilau

Heat 2 tablespoons of the olive oil in a Dutch oven; add the chicken and brown lightly, turning freqently. Push the chicken to the side or remove and set aside; add 1/2 cup onions and sauté 2 minutes. Rearrange the chicken evenly in the pan; add 1 cup of chicken broth. Cover pan and simmer 30 minutes or until the chicken is tender. Remove chicken and pour the pan juices into a 2-cup measure. When cool, skin chicken and remove the meat from the bone in large pieces. Set chicken aside.

In the same Dutch oven, heat the remaining 1 tablespoon of oil and the diced bacon or ham. Sauté for about 3 minutes over medium heat. Add the remaining onion, green and red bell pepper, and celery. Sauté until the chopped onion is tender. Add the rice and sauté, stirring, for about 2 minutes. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pour enough of the remaining chicken broth into the measuring cup with the pan juices to make 1 3/4 cups and add along with the tomatoes to the vegetables. Cover and simmer 25 minutes, until the rice is tender and liquid is absorbed. If necessary, add more chicken broth or water. Gently stir cooked chicken into the rice; heat through. Taste and add salt and pepper, if needed. Spoon into a serving dish and sprinkle with freshly chopped parsley.
Serves 4.

More Rice Recipes
Spanish Rice with Ground Beef
Spanish Rice with Chicken
Savannah Red Rice Recipe
Spanish Rice Recipe
Red Rice Recipe
Spanish Rice II
Rice with Curry and Peas
Cheddar Rice Bake
Rice Pilau Recipes (several)
Spanish Pork Chop and Rice Casserole
Baked Dirty Rice Recipe
Brown Rice With Mushrooms
Brown Rice Casserole
Brown Rice with Onions and Pecans
Brown Rice with Onion and Bell Pepper
Brown Rice with Toasted Pecans
Brown Rice Pilaf
Curried Rice and Lentils
Lentils and Rice
Stuffed Peppers with Rice

Rice Recipe Index
Jambalaya Recipes
Rice Casseroles
Side Dish Casseroles
Crockpot Vegetable

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter