Chicken rice pilaf
Recipe: Chicken rice pilaf
Sometimes you just need comfort food and to me chicken rice pilaf comes to mind. This chicken rice pilaf recipe was created one weekend while taking care of my wife. She was recovering from the flu and “nothing sounded good”. Everyone’s been there before. Those dreaded days where you have a taste for absolutely nothing. Some serious pick-me-up food was necessary.
I decided to take my chicken soup recipe and put a more fulfilling twist on it, chicken rice pilaf. Instead of noodles and broth, I’d go for a more hearty mix of rice brown and white rice. The aromatic mix of Basmati rice, celery and onions would fill the house with that smell that just says ‘home cooking’. Bright orange carrots and green peas add inviting familiar colors to the mix. Dill and parsley bring everything together in a nice savory way.
After a few hours of simmering, the house was alive with the smell of home cooking. My plan worked. My wife sprang up for dinner and she liked it so much she asked for seconds. We now make chicken rice pilaf for dinners through out the year. Well or not, it’s something we all enjoy.
INGREDIENTS:
- 1/2 a chicken
- 1 cup basmati rice
- 1 cup brown rice
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1/2 cup onion, minced
- 1 cup frozen peas
- 1/2 tbsp dill
- 1/2 tbsp marjoram
- 1/2 tbsp fresh thyme
- 1 tbsp fresh parsley
- salt and pepper to taste
- 4 cups chicken stock
INSTRUCTIONS:
- Dice celery, carrots, onions. If making stock reserve any scraps.
- Place chicken in the bottom of a stock pot, and fill with water until chicken is completely covered.
- Add reserved celery, onion, carrot and parsley scraps.
- Bring to a fast simmer, then reduce back to a slow simmer.
- Simmer chicken until completely cooked, about one hour.
- Remove chicken and let cool. Reserve 4 cups of stock from the stock pot and store the remaining liquid.
- Bring 4 cups of stock to a boil and add brown rice. Reduce to a simmer and cook for 30 minutes. *
- While the rice cooks, slowly sweat the celery, carrots and onions in a saute pan until carrots are tender.
- Add the basmati rice and cook for 12 minutes. *
- Remove the chicken from the bones and cut in to cubes.
- To finish the dish, gently combine the rice, chicken, vegetables, herbs then salt and pepper to taste.
Preparation time: 30 minute(s)
Cooking time: 2 hour(s)
Diet tags: Low calorie, Reduced fat, Gluten free
Number of servings (yield): 4
Culinary tradition: USA (General)
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