Red Pepper Chicken Pilaf Recipes

RED PEPPER CHICKEN PILAF

Steps:

• In a large skillet over medium high heat, melt the butter and add the cooking oil. Sautee the peppers until they are tender, about 10 minutes. After about the first 8 minutes, add the garlic in with the peppers. Transfer the drained peppers and garlic to a bowl. Reserve remaining oil in the skillet.
• Pour the flour into a lunch-sized paper bag. Pat each chicken breast dry and, one at a time, shake the breasts in the bag to coat each with flour. Place the chicken breasts into the skillet and brown them on both sides, about 4 minutes per side.
• Remove the chicken from the skillet and put the peppers back in, adding the broth and the wine. Deglaze any chicken bits with your spatula. Turn the heat to medium high and reduce the liquid to a sauce texture.
• Return the chicken to the skillet and cook for about 5 more minutes over medium heat. Season with the salt and pepper.
• Pour the warmed rice on a large platter, pour the chicken and peppers over it, and garnish with the chopped parsley. Serve family style.

RED PEPPER, TOMATO, AND CHICKEN PILAF

Steps:

• Preheat oven to 375 degrees.
• Combine everything except the peas in a 2-quart casserole dish.
• Stir, cover, and bake for 40 minutes.
• Stir in peas and bake for 10 minutes more.
• Remove bay leaf and serve.

CHICKEN RICE PILAF

Steps:

• Add the butter and olive oil to a large skillet or Dutch oven, and heat over medium heat. Once the butter has melted, add the onion and cook for about 3 minutes until the onion softens and has become translucent.
• Add the carrots and celery, season with half the salt and pepper, stir then cook for 3 more minutes, until the celery and carrots soften a bit.
• Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink.
• Add the rice, chicken broth and stir. Add the bay leaves and half and half; stir. Bring to a boil, turn down the heat to a simmer and cover the skillet or pot. Cook for 20 minutes, stirring occasionally, until the rice is cooked.
• Stir in the peas and cook for 2 more minutes or until the peas are cooked. Garnish with parsley and more pepper.
• Serve warm sprinkled with Parmesan cheese if preferred.

RED PEPPER PILAF

Steps:

• melt butter in a saute pan.
• add peppers and onions, saute until soft, about 3-5 minutes.
• add rice, stir to coat.
• add broth, salt, pepper and saffron, bring to boil.
• cover reduce to simmer and cook 15-20 minutes, until liquid is absorbed.
• stir in cheese, and chives, serve.