Chicken, Rice, and Grape Pilaf

Total Time
1hr 45mins
Prep 20 mins
Cook 1 hr 25 mins

I modified this wonderful recipe originally published by Michele Urvater in "Monday to Friday Cookbook".

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.Put the rice in the bottom of a large casserole dish (2 qt.).
  2. Thinly slice the onion and mince the garlic.
  3. 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.
  4. Add onion to the skillet and saute, stirring frquently, until softened, about 5 minutes.
  5. Add cinnamon, sugar and garlic and saute for a few seconds until you can smell the garlic. Transfer to the casserole.
  6. Deglaze the skillet with the chicken stock and pour over evrything in the casserole dish. Season well with salt and pepper.
  7. Cover and bake for 1 hour.
  8. Remove the chicken from the dish and mix the grapes into the rice. Replace the chicken and bake, covered, for another 10 minutes.
  9. Let stand for 15 minutes before serving.
Most Helpful

Excellent recipe! I followed it exactly, except that I pulled the chicken off the bones and mixed it in after everything was ready. DH and I loved it!

ChefToThree March 18, 2011