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Chicken Pilaf

User Rating 4 Star Rating (1 Review)


A chicken pilaf recipe, made with rice, boneless chicken breasts, wine, chicken broth, onions, and seasonings.


  • 1 cup long grain rice, uncooked
  • 1 1/2 cup chopped onions
  • 1 cup dry white wine or unsweetened apple juice
  • 1 teaspoon dried leaf thyme, crumbled, or 1 tablespoon fresh chopped thyme leaves
  • 1/4 teaspoon black pepper
  • 3 to 3 1/2 cups chicken broth
  • 1 to 1 1/2 pounds boneless chicken breast halves or tenders, skin removed, cut into 2-inch pieces
  • 10 ounces frozen green peas, rinsed under cool water to break up
  • 3 tablespoons fresh chopped parsley


Spray 3 quart saucepan or skillet with nonstick cooking spray; heat over medium-high heat. Add rice and heat for about 5 minutes, stirring occasionally, until lightly browned; reduce heat to medium. Stir in onions, wine or apple juice, thyme, and pepper. Cook for about 2 minutes or until liquid has evaporated. Stir in 1 cup of the broth. Cook 4 to 5 minutes, stirring occasionally, until liquid has evaporated. Stir in additional 1 cup broth. Cook 4-5 minutes, stirring occasionally, until liquid has evaporated.

Stir in chicken, peas and remaining 1 cup chicken broth. Cover and cook 5 minutes. Stir in some or all of remaining 1/2 cup broth if needed to keep rice from sticking. Cover and cook about 5 minutes or until liquid has evaporated. Rice should be tender and chicken no longer pink in center; remove from heat. Remove from heat and stir in chopped parsley. Serves 4.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
modified pilaf, Member Papa.Hemingway

I marinated the chicken pieces with a clove of crushed garlic and a teaspoon of cajun spice Then browned them in the pan at very high heat prior to reducing the heat and browning the rice.The result was sensational Most definitely a keeper

5 out of 5 people found this helpful.

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