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.
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- 1 tablespoons olive oil
- 1 cup chopped onion
- 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
- 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 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Add the 2 cups 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.
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|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||4 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||3 g|