ONE-POT CHICKEN PILAF
Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 663 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 13 grams sugar, Protein 50 grams protein, Sodium 1.94 milligram of sodium
SOLO CHICKEN PASTA VERDURA
This recipe suggests leftover cooked chicken, however for a more formal presentation, a small boneless chicken breast could be grilled and placed on top of the pasta verdura. I have suggested Zucchini, however any vegetable that can be sliced or diced and heated quickly might be used. Remember That Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 15m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to directions and drain.
- Melt the butter in a frying pan and add the olive oil.
- Add the onion to the pan, and cook until nearly translucent.
- Add the zucchini, garlic, and chicken and continue to heat until the zucchini is limp.
- Mix the pesto and white wine in the serving dish.
- For final presentation, add the pasta to the serving dish, followed by the chicken and vegetables and toss.
- An optional garnish might be parmesan cheese and/or parsley.
Nutrition Facts : Calories 588.7, Fat 14.5, SaturatedFat 4.6, Cholesterol 62.6, Sodium 92.1, Carbohydrate 79.3, Fiber 4.3, Sugar 4.9, Protein 31.2
ONE-TRAY CHICKEN WITH RICE PILAF
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken: Preheat the oven to 450 degrees F.
- Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
- Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
- For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.
TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
- For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
- In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
- To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
- On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
- Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.
SOLO CHICKEN PINEAPPLE PILAF
Make and share this Solo Chicken Pineapple Pilaf recipe from Food.com.
Provided by Bill Hilbrich
Categories Chicken Breast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 862.2, Fat 31.1, SaturatedFat 4.8, Cholesterol 101.1, Sodium 234.6, Carbohydrate 97.3, Fiber 5.1, Sugar 32.8, Protein 48
SOLO TERIYAKI CHICKEN PILAF
When this recipe was rewritten, and retitled by the editors of Taste of Home in one of their 2009 cookbooks, they went with a different Pilaf procedure. Cooking is A Creative Sport, so if yours is different than mine, by all means consider trying them both. And the inclusion of wine is certainly optional.
Provided by Bill Hilbrich
Categories Chicken Breast
Time 50m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Dice chicken into 1/4 inch pieces, and mix the next five ingredients and use to marinate the chicken in a shallow dish for at least a half hour.
- Pour the liquid from the canned mushrooms into a measuring cup and add enough additional chicken stock to make 2/3 cup liquid.
- Heat a shallow pan with a tight fitting cover and add the cooking oil.
- Add the chicken and stir until the meat starts to turn white on all sides, add mushrooms and raw rice grains.
- Stir until the rice is mixed with the oil and then add the liquid.
- Cover, and reduce flame to the lowest level.
- Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.
Nutrition Facts : Calories 517.8, Fat 6.7, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1096.6, Carbohydrate 62.6, Fiber 3.1, Sugar 7, Protein 37.1
SOLO CHICKEN MUSHROOM PILAF
There is usually just enough flavorful liquid in the final dish to prompt me to eat this with a spoon. The natural flavoring of the mushrooms is similar to MSG and when paired with the sweetness of sauted onions, that was enough flavor for me. However Cooking is a Creative Sport, so feel free to add spices. I found that adding a quarter teaspoon of curry powder during step four made a very pleasant variation, and the kitchen smelled wonderful.
Provided by Bill Hilbrich
Categories One Dish Meal
Time 35m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter with the olive oil in a frying pan that has a tight fitting lid.
- Add the diced onion and saute until nearly transparent.
- Dice the chicken breast and add to the pan, stirring until all sides of the meat have turned white.
- Add the uncooked rice and stir until all of the grains are covered with the cooking fat.
- Add the mushrooms, and stir.
- Add the chicken broth, stir and bring up the heat until the liquid starts to simmer.
- Put on the cover, reduce the heat to the minimum setting and set your timer for 15 minutes and walk away. DO NOT PEEK.
- After 15 minutes, turn off the heat, DO NOT PEEK and set your time for another 15 minutes, and walk away.
- Fluff with fork or spoon. Service options might include a small side salad and a cool beverage.
SOLO CHICKEN VERDURA PILAF
A single meal for me, but with a couple side dishes, this recipe could be enough for two. Feel free to play with the spices, because Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories One Dish Meal
Time 45m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Add the butter and olive oil to a frying pan that has a tight fitting lid. When the butter has melted, saute the onions until soft and translucent.
- Add the rice and stir until all the grains are covered with the fat.
- Add the remaining ingredients, heat until the broth starts to simer.
- Cover, and reduce the heat to the lowest setting and leave alone for exactly 15 minutes. DO NOT PEAK.
- After the 15 minutes has passed, turn off the heat and let it sit for an additional 15 minutes. DO NOT PEAK.
- Fluff the mixture with a fork and plate.
Nutrition Facts : Calories 793.6, Fat 36, SaturatedFat 12.2, Cholesterol 135.5, Sodium 716.6, Carbohydrate 70.5, Fiber 4.5, Sugar 9.5, Protein 45.8
More about "solo chicken verdura pilaf recipes"
CHICKEN & VEGETABLE RICE (ONE POT) - RECIPETIN EATS
From recipetineats.com
CHICKEN AND RICE PILAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN RICE PILAF - JO COOKS
From jocooks.com
SIMPLE CHICKEN AND VEGETABLE PILAF – ROMANIAN RECIPE
From whereismyspoon.co
ONE POT GREEK CHICKEN AND RICE PILAF RECIPE | LITTLE …
From littlespicejar.com
SLOW COOKER HERBED CHICKEN AND RICE PILAF. - HALF …
From halfbakedharvest.com
10 BEST CHICKEN BREAST WITH RICE PILAF RECIPES - YUMMLY
From yummly.com
CHICKEN PILAF: CHICKEN IN SWEET/SPICY TOMATO SAUCE
From toineskitchen.com
SOLO CHICKEN BREAST AND PINK RICE PILAF - CHAMPSDIET.COM
From champsdiet.com
SOLO CHICKEN PINEAPPLE PILAF - CHAMPSDIET.COM
SKILLET CHICKEN AND RICE PILAF | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
CHICKEN PILAF | RECIPE | KITCHEN STORIES
From kitchenstories.com
CHICKEN PILAF - A SUPER TASTY ONE POT FEAST FROM COOK EAT WORLD
From cookeatworld.com
ROMANIAN PILAF RECIPE | OLIVEMAGAZINE
From olivemagazine.com
UKRAINIAN CHICKEN PLOV (RICE PILAF) - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN PILAF - SAVORY&SWEETFOOD
From savoryandsweetfood.com
DUMP-AND-BAKE CHICKEN AND RICE PILAF - THE SEASONED MOM
From theseasonedmom.com
SOLO TERIYAKI CHICKEN PILAF RECIPE | CHAMPSDIET.COM
From champsdiet.com
CHICKEN & VEGETABLE SAUTé WITH RICE PILAF RECIPE
From cookingwithruthie.com
SOLO CHICKEN MUSHROOM PILAF RECIPE - FOOD.COM
From pinterest.com
SOLO CHICKEN VERDURA PILAF RECIPE - FOOD.COM
From pinterest.co.uk
QUICK ONE-POT CHICKEN PILAF - OKAWARI SHITENE COOKING
From okawarishitenecooking.com
SIMPLE & DELICIOUS CHICKEN PILAF - QUIRKY COOKING
From quirkycooking.com.au
ONE-PAN CHICKEN AND RICE PILAF - BETTER THAN BOUILLON
From betterthanbouillon.com
GINGER CHICKEN PILAF TRAYBAKE - THROUGHTHEFIBROFOG
From throughthefibrofog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love