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Monday, June 13, 2016

Chicken Pilaf

This chicken casserole baked in the oven as I blogged it, last night. Is that efficient, or what? This is a very easy recipe - but have a double martini while you’re sitting and waiting for it to emerge from the oven. This recipe feels like it should be a make-ahead dish, but it isn’t. The rinsed rice will expand and the stock poured over the works needs to be at the boiling point or you’ll wait forever for this dish to be ready! 


Chicken Pilaf:

2 tbsp. (30 mL) canola oil
2 c. (500 mL) chicken parts, bone-in, skin on or off (see Note)
1 or 2 large onions, coarsely chopped
1 red bell pepper or 1/2 red and 1/2 yellow bell peppers (capsicums), diced
1 c. (250 mL) uncooked rice
1/4 (1 mL) tsp. salt
Freshly ground pepper, to taste
3 c. (375 mL) chicken stock
1-to-1-1/2 c. (250 mL) grated cheddar cheese

Preheat oven to 350 deg. F. In large skillet over medium-high heat, sauté chicken parts until cooked through and no pink remains. Set aside. In the same skillet also over medium-high heat, sauté onions and peppers until tender. Place in 2-qt. (2 L), spray-greased casserole. 
Rinse rice in cold water until water runs clear. Add to casserole, combing with onions and peppers and seasoning lightly. Set chicken in casserole. Bring stock to a boil, pouring over vegetables, rice, and chicken in casserole.
Cover tightly with foil, baking 45 min. Uncover and sprinkle with cheese. Return to oven, uncovered, baking until cheese is bubbly. Serves 4-to-5.

Note: Leftover cooked chicken is also excellent in this recipe. Stir-fry chicken just until hot before proceeding as directed. 

Further Note: This recipe makes plenty and freezes well. If youre planning leftovers for another day, bake this dish in two 1 qt. (1 L) casseroles, rather than a large one.


Sauté chicken parts until no pink remains.

In the same skillet, sauté onion and peppers.

Pour on boiling stock, cover, and bake. Nothing to it!

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