Herbed Chicken With Brown Rice Pilaf Recipes

HERBED RICE PILAF

Steps:

• In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

HERBED BROWN RICE PILAF

Steps:

• Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
• Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
• Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.

HERBED BROWN RICE AND CHICKEN

Steps:

• Season the chicken with the garlic powder and black pepper.
• Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.

SEARED CHICKEN BREAST WITH RICE PILAF

Steps:

• For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside.
• Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F.
• Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes.
• For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork.
• To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using.

HERBED CHICKEN WITH BROWN RICE PILAF

Steps:

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

HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

ZESTY HERBED RICE PILAF

Steps:

• In a large skillet, saute the rice, celery and onion in butter until the rice is lightly browned and the vegetables are tender. , Spoon into a greased 2-qt. casserole. Combine all the remaining ingredients; pour over rice mixture. Cover and bake at 325° for 50 minutes or until rice is tender.

BROWN RICE PILAF

Steps:

• In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes.
• Add rice and sauté for 1 minute.
• Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
• Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
• Uncover and let rice stand for 5 minutes before serving.