Prep 10 mins
Cook 30 mins
This was a Canadian Living recipe which I have tinkered with to my taste. My grandmother used to make pilaf with pine nuts and currants - this tastes pretty much like it with the addition of the chicken!
- 2 lbs boneless skinless chicken breasts
- 1 onion, chopped
- 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon cumin
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 cups low sodium chicken broth (reduce salt to 1/4 tsp if you are using regular stock)
- 1 1⁄2 cups long grain rice (I like Uncle Ben's converted)
- 1⁄2 cup pine nuts
- 1⁄4 cup currants
- Chop chicken into bit size pieces. Sprinkle 1/2 tsp of the salt and pepper all over chicken.
- In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
- Add butter and remaining oil to pan; heat until butter is foaming. Add onion and garlic; cook for 2 minutes. Stir in pine nuts and currants; cook, stirring, until the pine nuts are browned, about 3 minutes (watch carefully as they can go from brown to burnt very quickly).
- Add rice, allspice, cumin and remaining salt, cook for 2 minutes, stirring to coat rice.
- Add the chicken stock. Place the chicken on top of the rice mixture, bring to a boil.
- Reduce heat to low to very low (depending on heat of your stovetop), cover and cook until rice is tender, about 20 - 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork.