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August 8, 2011
Skillet Chicken Pilaf
Chicken On The Stove Top
Prep time:
10 minutesCooking time:
45 minutes“Most supermarkets have special sales on frozen chicken pieces, which can be frozen for up to 6 months. To defrost, separate as many pieces as you need and place under running cold water for 10 minutes.”
Ingredients
Serves 4
- 3 pounds chicken pieces
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 1 cup rice
- 2 3/4 cups chicken broth
- 1/2 (6-ounce) can tomato paste
- 1/2 cinnamon stick
Directions
1
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken to skillet. Cook, turning once, until browned, about 5 minutes per side. Remove from skillet.
2
Add onions to skillet. Cook, stirring occasionally, until tender, about 5 minutes. Add rice and cook, stirring, until grains are translucent, about 3 minutes.
3
Meanwhile, bring chicken broth to a boil in a medium saucepan. Add broth, tomato paste and cinnamon stick to skillet. Stir well.
4
Arrange chicken on top of rice mixture. Reduce heat to low. Cook, covered, until rice has absorbed liquid and juices run clear when meat is pierced with a knife, about 25 minutes.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Try using 2 cups frozen chopped onion to eliminate a little preparation time.
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