Chicken Pilaf Saute Recipes

SEARED CHICKEN BREAST WITH RICE PILAF

Steps:

• For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside.
• Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F.
• Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes.
• For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork.
• To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using.

CHICKEN, RICE, AND GRAPE PILAF

Steps:

• Preheat oven to 375 degrees F.Put the rice in the bottom of a large casserole dish (2 qt.).
• Thinly slice the onion and mince the garlic.
• Heat oil in a large skillet over medium heat. Add the chicken thighs and saute until somewhat brown, about 2 to 3 minutes on each side. Transfer chicken to casserole.
• Add onion to the skillet and saute, stirring frquently, until softened, about 5 minutes.
• Add cinnamon, sugar and garlic and saute for a few seconds until you can smell the garlic. Transfer to the casserole.
• Deglaze the skillet with the chicken stock and pour over evrything in the casserole dish. Season well with salt and pepper.
• Cover and bake for 1 hour.
• Remove the chicken from the dish and mix the grapes into the rice. Replace the chicken and bake, covered, for another 10 minutes.
• Let stand for 15 minutes before serving.

ROASTED GARLIC CHICKEN PILAF

Steps:

• Prepare rice according to package instructions.
• In separate large sauté pan, heat oil. Add in onion and sauté until golden brown.
• Add in chicken and sautée until browned and almost cooked.
• Add in corn, peas and carrots and combine with chicken and onion. Cook until tender and heated through.
• When rice is finished cooking combine with chicken and vegetables.
• Add in lemon juice and parsley.
• Mix well and serve.

CHICKEN PILAF SAUTE

Steps:

• In a skillet over medium heat, saute chicken, rice and onion in butter for 10 minutes. Dissolve bouillon in water. Add salt, thyme and pepper; stir to mix. Pour into skillet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and almonds. Cover and cook for 15-20 minutes or until rice is tender.

CHICKEN PILAF SAUTE

Steps:

• In a skillet over medium heat, saute chicken, rice and onion in butter for 10 minutes. Dissolve bouillon in water. Add salt, thyme and pepper; stir to mix. Pour into skillet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and almonds. Cover and cook for 15-20 minutes or until rice is tender.

ONE-POT CHICKEN PILAF

Steps:

• Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
• Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

EASY CHICKEN PILAF CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart casserole dish.
• In a saucepan, melt butter; whisk in flour and fresh garlic (if using), and whisk for 1 minute.
• Gradually stir in half and half cream and chicken broth; bring to a light boil, and simmer for 2 minutes, until thickened; add in grated Parmesan cheese (you can use as much as you desire) salt and pepper.
• Fold in the cooked chicken, rice, mushrooms, peppers and parsley.
• transfer to a prepared casserole dish.
• Cover, and bake for 40-45 minutes, or until the rice is done, and the casserole is bubbly.
• Note: cooked brown rice is great also.

CHICKEN PILAF SAUTE

Steps:

• In a skillet over medium heat, saute chicken, rice and onion in butter for 10 minutes. Dissolve bouillon in water. Add salt, thyme and pepper; stir to mix. Pour into skillet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and almonds. Cover and cook for 15-20 minutes or until rice is tender.

GREEK CHICKEN PILAF

Steps:

• In a skillet over medium heat, add oil and let it heat up a bit.
• Add in onion and garlic; stir/saute for 5 minutes or until tender.
• Add in rice and cook/stir 1 minute longer.
• Add in tomato sauce, lemon juice, oregano, sugar, salt, and pepper; stir to combine.
• Transfer mixture to a 2-quart casserole dish that has been lightly sprayed with non-stick cooking spray.
• Add in chicken and broth; stir to combine.
• Cover and bake in a 350° oven for ABOUT 1 hour or until the liquid is absorbed.
• Sprinkle with feta cheese and olives.
• Let rest 5-10 minutes before serving.

CHICKEN PILAF SAUTE

Steps:

• In a skillet over medium heat, saute chicken, rice and onion in butter for 10 minutes. Dissolve bouillon in water. Add salt, thyme and pepper; stir to mix. Pour into skillet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and almonds. Cover and cook for 15-20 minutes or until rice is tender.

SOLO CHICKEN PINEAPPLE PILAF

Steps:

• First saute the onion in the olive oil until limp, add the curry powder and raw rice.
• Stir until all the rice gains are coated with the oil, add the chicken pineapple and the peppers.
• Add the stock and juice and cover with a tight fitting lid.
• Cook over very low heat for 15 minutes, then remove from the heat leave covered and let sit for additional 10 minutes.

CHICKEN PILAF SAUTE

Steps:

• In a skillet over medium heat, saute chicken, rice and onion in butter for 10 minutes. Dissolve bouillon in water. Add salt, thyme and pepper; stir to mix. Pour into skillet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and almonds. Cover and cook for 15-20 minutes or until rice is tender.