Best Chicken And Rice Pilaf Oamc Recipes

Mediterranean Chicken and Rice Pilaf image

Provided by Christine

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 1/2 lbs boneless skinless chicken thighs
1 onion, sliced thinly
1 tablespoon curry powder
2 teaspoons garlic salt
2 tablespoons soy sauce
1 teaspoon hot sauce
1 cup uncooked rice
3 cups chicken stock
3 tablespoons fresh parsley

Steps:

In large deep skillet, heat the oil over medium-high heat.
Add the Chicken and brown on all sides, about 10 minutes.
Add the onions, curry powder and garlic salt.
Saute until onions begin to soften.
About 3 minutes.
Add the soy sauce and hot sauce.
Simmer 2 minutes.
Add the rice and mix to coat with spices.
Pour in the stock.
Reduce the heat, cover and cook until all the liquid is absorbed, the rice is tender and the chicken is cooked through.
About 35 minutes.
Garnish with parsley.

Chicken & Rice Pilaf Casserole image

Provided by Dancer

Categories Chicken

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

3 chicken, each cut into 10 pieces (4 pounds)
salt
fresh ground pepper
2 -4 tablespoons vegetable oil
3 tablespoons lemon juice
1 1/2 tablespoons minced lemons, zest of
1 tablespoon minced, fresh oregano leaves
3 onions, diced
2 red bell peppers, deribbed and diced
4 1/2 cups basmati rice (or other long-grain white rice)
3 quarts chicken broth
1 1/2 cups water

Steps:

Preheat oven to 375 degrees.
Season the chicken pieces with salt and pepper.
Heat a large skillet.
When hot, add enough of the oil to cover the bottom of the pan.
Heat the oil to almost smoking.
Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
As the chicken browns, transfer the finished pieces to 2 large baking pans.
Drizzle liberally with lemon juice.
If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
Stir in the broth and water and bring to a boil.
(If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
Remove from oven and let rest, still covered, at least 10 minutes before serving.

Nutrition Facts : Calories 578.1, Fat 22.9, SaturatedFat 6, Cholesterol 85, Sodium 833.8, Carbohydrate 58.7, Fiber 3.4, Sugar 3.4, Protein 32.1

One-Tray Chicken with Rice Pilaf image

Provided by Michael Symon : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 bone-in chicken thighs, breasts or legs (you can also use pork chops, tenderloins, T-bone steaks, etc.)
4 cloves garlic
2 sweet potatoes or any other kind of potato or root vegetable, cut into quarters or large chunks
1 lemon, cut into quarters
1 onion or fennel bulb, leek or cabbage, cut into quarters or large chunks
1/4 cup olive or other oil
1 tablespoon sturdy herb, such as rosemary, thyme, etc., optional
1 tablespoon of your favorite spice mix (I'm going with Old Bay seafood seasoning for this one)
1 cup long-grain white or brown rice
1 tablespoon olive or other oil
1/2 cup diced onion
2 cups stock or water
Salt

Steps:

For the chicken: Preheat the oven to 450 degrees F.
Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.