Number Of Ingredients 15 Steps:
In a small bowl, mix the spices to make the spice mixture. Set aside for now. Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time). In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now. To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, 1/2 tsp allspice and 1/4 tsp ground cardamom. Stir to combine. Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil. Turn the heat to low. Cover and cook for 20 minutes or until fully cooked. Remove from the heat, garnish with parsley.
Time 40m Yield 4 Number Of Ingredients 7 Steps:
Heat chicken stock in a saucepan until boiling; keep hot until ready to use. Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes. Stir basmati rice into onion mixture until rice is coated with oil. Pour hot chicken stock into the rice mixture. Season with salt; stir. Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes. Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.
Time 1h Yield 4 serving(s) Number Of Ingredients 10 Steps:
In large deep skillet, heat the oil over medium-high heat. Add the Chicken and brown on all sides, about 10 minutes. Add the onions, curry powder and garlic salt. Saute until onions begin to soften. About 3 minutes. Add the soy sauce and hot sauce. Simmer 2 minutes. Add the rice and mix to coat with spices. Pour in the stock. Reduce the heat, cover and cook until all the liquid is absorbed, the rice is tender and the chicken is cooked through. About 35 minutes. Garnish with parsley.
Yield Makes 4 (main-dish) servings Number Of Ingredients 9 Steps:
Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté until chicken is no longer pink, about 4 minutes. Stir in rice, currants, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon. Sprinkle with almonds.
More about “mediterranean chicken and rice pilaf recipes”
Time 25m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Mix rice, oil, raisins, turmeric, curry and soy sauce. Cover with hot chicken broth. Simmer at low heat for 20 minutes or until liquid is absorbed.
