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Chicken With Golden Pilaf

Global.Potpourri's picture
  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)

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: 
Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4891 Calories from Fat 2666

% Daily Value*

Total Fat 297 g456.8%

Saturated Fat 92.7 g463.5%

Trans Fat 0 g

Cholesterol 1141.5 mg380.5%

Sodium 3516.3 mg146.5%

Total Carbohydrates 270 g89.9%

Dietary Fiber 18.7 g74.9%

Sugars 73.1 g

Protein 283 g566%

Vitamin A 475.3% Vitamin C 78.7%

Calcium 47.7% Iron 123.6%

*Based on a 2000 Calorie diet


Chicken With Golden Pilaf Recipe