Chicken Pilau

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 2 tablespoons of the oil in a Dutch oven; add the chicken and brown lightly, turning freqently.
  • Push the chicken to the side or remove and set aside; add 1/2 cup onions and sauté 2 minutes.
  • Rearrange the chicken and onion evenly in the pan; add 1 cup of chicken broth.
  • Cover pan and simmer 30 minutes or until the chicken is tender.
  • Remove chicken and pour the pan juices into a 2-cup measure, cool.
  • When cool, skin chicken and remove the meat from the bone in large pieces.
  • Set chicken aside.
  • In the same Dutch oven, heat the remaining 1 tablespoon of oil and the diced bacon or ham.
  • Sauté for about 3 minutes over medium heat.
  • Add the remaining onion, green and red bell pepper, and celery.
  • Sauté until the chopped onion is tender.
  • Add the rice and sauté, stirring, for about 2 minutes.
  • Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  • Pour enough of the remaining chicken broth into the measuring cup with the pan juices to make 1 3/4 cups and add along with the tomatoes to the vegetables.
  • Cover and simmer 25 minutes, until the rice is tender and liquid is absorbed.
  • If necessary, add more chicken broth or water.
  • Gently stir cooked chicken into the rice; heat through.
  • Taste and add salt and pepper, if needed.
  • Spoon into a serving dish and sprinkle with freshly chopped parsley.
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