Recipe by WiGal
Use LEFTOVER meat from a roasted chicken, or pick up a rotisserie chicken from your supermarket. I love the cinnamon in this. A variation from Cooking Light.
Top Review by Elmotoo
3 liked this a lot, 1 not so much. I liked how easy it was. I had no leftover chicken nor do i buy rostisserie chicken so i poached some breasts. i needed to poach in tastier liquid because they were very bland & aren't in the dish long enough to absorb flavors. My rice got mushy. :( Otherwise, it was tasty, quick & easy! Made for Aussie Recipe Swap 1/14.
- 2 cups water, boiling
- 1 1⁄2 cups long grain rice
- 1⁄4 cup walnuts, chopped
- 2 tablespoons butter
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 2 1⁄2 cups chicken stock, possibly more
- 1 cup tomatoes, diced
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 (3 inch) cinnamon sticks
- 2 cups cooked boneless skinless chicken breasts
- 6 ounces Baby Spinach, chopped
- 1 tablespoon fresh dill, finely chopped
Directions See How It's Made
- Put rice in bowl, cover with boiling water and leave for 10 minutes, drain.
- Meanwhile, spray large nonstick skillet with cooking spray and saute walnuts, remove, and set aside.
- Melt butter in same skillet, add onion and garlic; sauté for about 3 minutes,
- Stir in drained rice, and saute for 1 minute, stirring constantly.
- Add olive oil, stock, tomato, salt, black pepper, and cinnamon stick to rice; bring to a boil.
- Cover, reduce heat to low, simmer about 20 minutes or until liquid is mostly absorbed-donï¿½t stir but peek after 15 minutes to see if more stock needs to be added.
- When the rice is tender, stir in chicken and spinach;
- Remove skillet from heat.
- Place a clean kitchen towel between skillet and lid, over the rim of the pot covering the top and put the lid back on.
- Let the pilaf stand for about 5 minutes (Turkish cooks call this the brewing time) before serving.
- Sprinkle evenly with walnuts and dill.
- Discard cinnamon stick and serve.