CHICKEN, RICE, AND GRAPE PILAF
I modified this wonderful recipe originally published by Michele Urvater in "Monday to Friday Cookbook".
Provided by CraftScout
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.Put the rice in the bottom of a large casserole dish (2 qt.).
- Thinly slice the onion and mince the garlic.
- Heat oil in a large skillet over medium heat. Add the chicken thighs and saute until somewhat brown, about 2 to 3 minutes on each side. Transfer chicken to casserole.
- Add onion to the skillet and saute, stirring frquently, until softened, about 5 minutes.
- Add cinnamon, sugar and garlic and saute for a few seconds until you can smell the garlic. Transfer to the casserole.
- Deglaze the skillet with the chicken stock and pour over evrything in the casserole dish. Season well with salt and pepper.
- Cover and bake for 1 hour.
- Remove the chicken from the dish and mix the grapes into the rice. Replace the chicken and bake, covered, for another 10 minutes.
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 508, Fat 24.9, SaturatedFat 6.3, Cholesterol 107.7, Sodium 213.6, Carbohydrate 43.6, Fiber 1.5, Sugar 14.1, Protein 26.6
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