|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 37g||13%|
|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 one-dish chicken pilau is a pilaf full of satisfying flavor. This recipe is a down-home southern version of chicken and rice. It's a good way to use up leftover roasted or rotisserie chicken, as you simply need to add cooked, cubed chicken to the rice, vegetables, and spices.
- 1 tablespoon olive oil
- 1 cup onion (chopped)
- 1/2 cup diced ham or bacon
- 1/2 green bell pepper (coarsely chopped)
- 1 rib celery, diced
- 2 cups long-grain rice
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground pepper (or to taste)
- 2 cups chicken broth
- 1 can whole tomatoes (or 1 cup fresh, peeled and chopped)
- 2 cups cooked cubed chicken
- Salt and pepper (to taste)
- 2 tablespoons minced parsley
Gather the ingredients.
In a large deep skillet or Dutch oven, heat the olive oil; add the ham or bacon.
Sauté until meat is lightly browned. Add the chopped onion, green pepper, and celery. Sauté until the onion is tender.
Add the rice and sauté, stirring, until lightly browned.
Add the salt and pepper.
Add the chicken broth and tomatoes to the skillet.
Cover and simmer 25 minutes, or until the rice is tender and liquid absorbed.
Stir the cooked chicken into the rice; heat through, about 2 to 3 minutes.
Taste and add salt and pepper, if needed. Turn onto a platter; sprinkle with minced parsley, if desired.
Serve and enjoy!