|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||44%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy chicken and rice recipe is a flavorful pilaf made with cooked chicken, pecans, and rice. Tomatoes and seasonings are added to give it lots of flavor and moisture. It's a one-pot meal to prepare and cook in a saucepan or sauté pan that comes together quickly for a hearty and hot week-night dinner. This is a terrific vehicle for leftover cooked chicken or turkey.
A spin-off of this dish is Indian-inspired chicken and rice with curry powder or slow-cooker chicken curry If you're looking for an entirely different flavor profile, this easy chicken and rice casserole made with Italian dressing will deliver.
- 2 cups boneless cooked chicken (cut into cubes)
- 8 tablespoons butter
- 1/4 cup onion (finely chopped)
- 1/2 cup pecans (chopped)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground coriander
- 1 1/2 cups raw long-grain rice
- 3 cups chicken broth (boiling)
- 1 (14.5-ounce) can diced tomatoes (undrained)
Gather the ingredients.
Melt butter in a medium saucepan over medium-low heat.
Add chicken and onions and cook for 3 minutes, stirring occasionally. Add the pecans and cook for 2 minutes longer, stirring as necessary. Add salt, pepper, and coriander, and mix until well combined.
Add rice and cook, stirring, for 5 minutes until all the grains of rice are coated with the fat (butter).
Add the boiling broth and undrained can of tomatoes. Stir well and bring to a boil.
Cover, reduce heat to low, and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.
Remove from heat and let stand for 5 minutes, covered.
Uncover, fluff with a fork and serve hot with a salad if desired.
- If desired, while the pilaf is resting for 5 minutes, for a little variety, add 1/2 cup to 1 cup frozen peas, mix, recover and wait 5 minutes. The residual heat should be enough to thaw the peas to a delicious al dente consistency.
What Is Pilaf?
When people hear a dish referred to as a pilaf, they automatically assume it is rice based. But a pilaf is a method of preparation, not the name of a dish itself.
Any type of usually dried whole grain can be used to make a basic pilaf, also known as pilau. The grain is sautéed in some type of hot fat to toast it and keep the grains separate. Then a boiling liquid, usually a broth, is added to the grains, stirred, and then cooked with the lid on until the liquid is absorbed.
Vegetables and meats can be added to turn what would otherwise be a side dish into a whole and filling meal.