Chicken Rice Pilaf
This Chicken Rice Pilaf is a very simple dish. It makes for a dinner that is quite comforting yet very versatile. It's a staple in my house because it uses simple, every day ingredients that we always have in our fridge or pantry.
Servings: 6
Calories: 562kcal
Ingredients
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 teaspoon salt
- 2 teaspoon pepper
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 ½ pounds chicken breast skinless and boneless, diced
- 2 cups rice long grain, I used Basmati
- 5 cups chicken broth low sodium
- 2 bay leaves
- 1 cup half and half
- ½ cup peas frozen
- 2 tablespoon parsley fresh, chopped
- ¼ cup parmesan cheese grated
Instructions
- 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.
Video
Notes
- Half and half can be found near the milk and cream in the dairy section of your local grocery store. Half and half is a blend of equal parts whole milk and light cream. It averages 10 to 12% of fat.
- If you're not using half and half, just add another cup of chicken broth instead.
- Be sure to store this dish as soon as it's cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 - 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.
- Chicken broth substitute: Replace the chicken broth with water and a chicken bouillon cube for extra flavor.
- Nutrition: Nutritional information assumes 6 servings for the entire recipe.
Nutrition
Serving: 1serving | Calories: 562kcal | Carbohydrates: 60g | Protein: 36g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 1079mg | Potassium: 893mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3985IU | Vitamin C: 11.7mg | Calcium: 148mg | Iron: 1.8mg