Best Chicken Carrot Pilaf Recipes

CHICKEN CARROT PILAF

Chicken Carrot Pilaf image

"While this colorful stovetop supper is perfect for everyday family meals, it makes a lovely company dinner, too," notes Frances Musser of Newmanstown, Pennsylvania. "I like to serve it with homemade rolls," she adds.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 pound boneless skinless chicken breasts, cut into thin strips
1/4 cup butter, cubed
1-1/2 cups uncooked long grain rice
5 medium carrots, sliced
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
4 cups chicken broth
2 tablespoons minced fresh parsley

Steps:

In a large skillet, brown chicken in butter until no longer pink. Remove and keep warm. In the same skillet, add the rice, carrots, onion, mushrooms and red pepper. Cook and stir until rice is browned and onion is tender. , Stir in broth. Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 362 calories, Fat 10g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 755mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.

CHICKEN CARROT PILAF

Chicken Carrot Pilaf image

Although this recipe has been changed a little to satisfy personal preferences, the original came from the Taste of Home Best Ever Chicken Cookbook 2009.

Provided by Sydney Mike

Categories Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 large boneless skinless chicken breasts, cut into thin strips
1/4 cup unsalted butter, cubed
1 1/2 cups long grain rice, uncooked
5 medium carrots, peeled and sliced
1 medium onion, chopped
1/4 cup red bell pepper, chopped
4 cups chicken broth
2 tablespoons fresh parsley, minced

Steps:

In a large skillet, brown chicken strips in butter until no longer pink, about 8 to 10 minutes; remove from heat but keep warm.
In the same skillet, add rice, carrots, onion, and red bell pepper, cooking and stirring, until rice is browned and onion is tender, about 15 minutes.
Stir in chicken broth; place chicken strips over rice mixture.
Bring to boil; reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
Stir in parsley.
Remove from heat and let stand for 5 minutes before serving.

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