Herbed Chicken with Brown Rice Pilaf

Total Time
40mins
Prep 10 mins
Cook 30 mins

Tastey!! I have made the pilaf often without the chicken, to go with other meats and fish. Left over pilaf is nice stir fryed.

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon oil in saucepan over medium heat.
  2. Cook garlic 2 minutes.
  3. Add rice and cumin, stir until coated.
  4. Add broth and cayenne pepper.
  5. Increase heat to high and bring to a boil.
  6. Cover and simmer over medium low heat 20 minutes.
  7. Meanwhile, stir italian seasoning with salt and pepper.
  8. Sprinkle over both sides of chicken to coat.
  9. Heat remaining oil in frying pan over medium high heat.
  10. Add chicken and cook until no longer pink, about 5 minutes on each side.
  11. Remove from heat and cover to keep warm.
  12. Stir apricots and raisens into rice.
  13. Cover and continue to simmer until broth has been absorbed, 5 to 10 minutes.
  14. Gently stir almonds and green onions into rice mixture.
  15. To serve, place rice mixture on plate and fan chicken slices over top.

Reviews

(2)
Most Helpful

This was fantastic! I didn't have any green onions on hand, so I added chopped celery instead, which added a great crunch. I thought it needed a little salt, although if you use broth instead of water it's probably ok. Next time I think I'll add a little curry powder too...

DianaK November 05, 2002

I loved this! I did substitute dried cranberries for the apricots and left out the Italian seasoning, but it was delicious! Leftovers made quick, low cal lunches. Will definitely make again.

Queenie Pearson June 20, 2002

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