Best Chicken And Rice Pilaf With Yams Recipes

SEARED CHICKEN BREAST WITH RICE PILAF

Seared Chicken Breast with Rice Pilaf image

Provided by Anne Burrell

Time 55m

Yield 2 servings

Number Of Ingredients 16

Ingredients

4 cloves garlic, minced
2 sprigs rosemary, stems removed and finely chopped
Zest and juice of 2 lemons
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
2 airline chicken breasts, skin on
1 tablespoon all-purpose flour
1 1/2 cups chicken stock
Cooked green beans, for serving, optional
Chopped chives, for serving, optional
2 tablespoons extra-virgin olive oil
1 shallot, finely diced
Kosher salt
1 cup long-grain rice
2 cups chicken stock

Steps:

For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside.
Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F.
Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes.
For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork.
To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using.

CHICKEN AND RICE PILAF WITH YAMS

Chicken and Rice Pilaf with Yams image

Progresso® broth provides a simple addition to this rice pilaf packed with chicken and yams - a flavorful dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 4

Number Of Ingredients 9

Ingredients

4 boneless, skinless chicken breast halves (about 1 pound)
2 cups cooked wild rice
1/2 cup golden raisins
1/3 cup slivered almonds, toasted if desired
3/4 cup Progresso™ chicken broth (from 32 oz carton)
1/4 cup dry sherry or chicken broth
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 large yam, peeled and cut into 1/2-inch pieces (2 cups)
1/2 teaspoon seasoned salt

Steps:

Heat oven to 350°. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 5 minutes turning once, until brown.
Mix wild rice, raisins, almonds, broth, sherry, thyme and yam in ungreased square pan, 9x9x2 inches. Place chicken on rice mixture. Sprinkle with seasoned salt.
Cover and bake 35 to 40 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 395, Carbohydrate 48 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg