Chicken Pilaf - cooking recipe

Ingredients
    1 c. uncooked regular long grain rice
    1 1/2 c. chopped onion
    1 c. dry white wine or apple juice
    1 Tbsp. chopped fresh or 1 tsp. dried thyme
    1/4 tsp. pepper
    3 to 3 1/2 c. chicken broth
    1 1/2 lb. skinless, boneless chicken breast, cut into 2-inch pieces
    1 (10 oz.) pkg. frozen green peas, thawed
    3 Tbsp. chopped fresh parsley
Preparation
    Spray a 3-quart saucepan with cooking spray.
    Heat pan over medium-high heat.
    Cook rice in pan abut 5 minutes or until light brown, stirring occasionally.
    Reduce heat to medium.
    Add onions, wine, thyme and pepper.
    Cook 2 minutes or until liquid has evaporated.
    Stir in 1 cup of broth and cook until liquid is absorbed, stirring occasionally.
    Add 1 cup of broth and cook until absorbed, stirring occasionally.
    Add chicken, peas and last of the broth.
    Cover and cook 5 minutes more.
    Continue to stir occasionally to keep rice from sticking; let it cook on low until liquid is gone, chicken is tender and rice is done.

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