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Chicken Pilaf Provencal

Chicken.Maximus's picture
Ingredients
  Broiler fryer 4 Pound
  Olive oil 4 Tablespoon
  Butter 2 Tablespoon
  Flour 1 Tablespoon
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Garlic 30 Clove (150 gm)
  Rice grain 3⁄4 Cup (12 tbs)
Directions

In a heavy kettle, brown chicken pieces thoroughly in 2 tablespoons olive oil and the butter.
Remove chicken and set aside.
Stir in the flour, broth, salt, and garlic cloves.
Bring to boil.
When sauce boils, return chicken to kettle and simmer, covered, 45 minutes.
Meanwhile, saute rice in 2 tablespoons olive oil until opaque.
When chicken has cooked 45 minutes, add rice, easing it down into the liquid with a fork.
Simmer, covered, 20 minutes longer.
Serve in the kettle it has cooked in.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken

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