Skillet Chicken Pilaf Recipes

CHICKEN RICE PILAF

Steps:

• Add the butter and olive oil to a large skillet or Dutch oven, and heat over medium heat. Once the butter has melted, add the onion and cook for about 3 minutes until the onion softens and has become translucent.
• Add the carrots and celery, season with half the salt and pepper, stir then cook for 3 more minutes, until the celery and carrots soften a bit.
• Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink.
• Add the rice, chicken broth and stir. Add the bay leaves and half and half; stir. Bring to a boil, turn down the heat to a simmer and cover the skillet or pot. Cook for 20 minutes, stirring occasionally, until the rice is cooked.
• Stir in the peas and cook for 2 more minutes or until the peas are cooked. Garnish with parsley and more pepper.
• Serve warm sprinkled with Parmesan cheese if preferred.

SKILLET CHICKEN PILAF

Steps:

• Sprinkle chicken with salt and pepper.
• Heat oil in large skillet over medium heat; add chicken to skillet.
• Cook, turning once, until browned about 5 minutes per side.
• Remove from skillet.
• Add onions to skillet; cook, stirring occasionally, until tender, about 5 minutes.
• Add rice and cook, stirring, until grains are translucent, about 3 minutes.
• Meanwhile, bring chicken broth to a boil in a medium saucepan.
• Add broth and tomato paste to skillet; stir well.
• Arrange chicken on top of rice mixture. Reduce heat to low.
• Cook covered, until rice has absorbed liquid and juices run clear when meat is pierced with knife, about 25 minutes.
• Serve hot.