You are here

Chicken With Golden Pilaf

Global.Potpourri's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Broiler fryer chicken 3 Pound, cut up
  Salt 1 Teaspoon
  Carrots 2 Medium
  Onion 1 Medium, chopped
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Water 2 1⁄4 Cup (36 tbs)
  Uncooked regular rice 1 Cup (16 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Instant chicken bouillon 1 Tablespoon
  Curry powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
Directions

Heat oil in 12-inch skillet or Dutch oven until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes; reduce heat.
Sprinkle with 1 teaspoon salt.
Cover and cook over low heat until thickest pieces are done, 30 to 40 minutes.
Uncover during last 5 minutes of cooking to crisp chicken.
Cut carrots lengthwise into 1/4-inch strips; cut into 1-inch pieces.
Cook and stir onion in margarine in 2-quart saucepan until tender.
Add carrots, water, rice, raisins, bouillon, curry powder, 1/4 teaspoon salt and the thyme.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer for 14 minutes.
Remove from heat.
Fluff rice lightly with fork; cover and let steam for 5 to 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

Rate It

Your rating: None
4.116665
Average: 4.1 (15 votes)