Chicken Pilaf - cooking recipe
Ingredients
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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
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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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