One Pot Chicken Pilaf Recipes
ONE-POT CHICKEN PILAF
Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
- Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.
Nutrition Facts : Calories 663 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 13 grams sugar, Protein 50 grams protein, Sodium 1.94 milligram of sodium
ONE-TRAY CHICKEN WITH RICE PILAF
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken: Preheat the oven to 450 degrees F.
- Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
- Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
- For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.
OVEN-BAKED CHICKEN PILAF
A really tasty and quick midweek supper solution that is sure to please the busiest of families. All cooked in one pot and on the table in 30 minutes!
Provided by Noo8820
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 200/180/Gas 6.
- Toast the pine nuts in an ovenproof and flameproof casserole dish, then remove and set aside.
- Heat the oil in the ovenproof casserole dish and soften the onion with the turmeric for about 3 minutes. Add the chicken thighs, then cook for 3-4 minutes until browned all over.
- Tip in the rice, sultanas and 700ml of the stock, then bring to the boil. Cover with a lid and bake in the oven for 20 minutes, checking halfway and adding more stock if it looks a little dry.
- Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with coriander leaves.
ONE-POT CHICKEN AND RICE WITH GINGER AND CUMIN
Inspired by Indian flavors, this one-pot chicken-and-rice pilaf comes together in under an hour by taking advantage of spices that pack a punch: Mustard seeds bring heat, cumin adds nutty notes and cardamom provides depth and warmth - and all of the spices are toasted in oil and butter, which concentrates their flavor. Golden raisins lend a touch of sweetness. To make it a vegetarian side, omit the chicken and use vegetable broth or even water in place of the chicken broth.
Provided by Kay Chun
Categories grains and rice, poultry, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 6 minutes. Transfer chicken to a plate. Repeat with remaining chicken.
- Add butter, shallots and remaining oil and cook, stirring, until butter is melted and shallots are softened, about 2 minutes. Add the ginger, garlic, mustard seeds, cumin seeds and cardamom (if using), and stir until very fragrant, 2 minutes.
- Add rice and raisins, season well with salt and pepper and stir to coat, 30 seconds. Add broth, scraping bottom of pot to remove any browned bits.
- Nestle chicken with any accumulated juices into the mixture and bring to a boil over high heat. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Sprinkle with carrots, then cover and turn off heat. Let carrots steam for 5 minutes.
- Add cilantro and fluff rice with a fork. Divide among bowls and serve with hot sauce and yogurt, if desired.
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ONE-POT CHICKEN PILAF - HEALTHY FOOD GUIDE
Heat a non-stick pan with oil spray and cook onion until softened. Add chicken and cook for 2-3 more minutes to brown meat. Stir in curry paste …
From healthyfood.com
5/5 Total Time 25 minsCategory MainsCalories 533 per serving
From healthyfood.com
5/5 Total Time 25 minsCategory MainsCalories 533 per serving
- 1 Cut chicken in chunks. Heat a non-stick pan with oil spray and cook onion until softened. Add chicken and cook for 2-3 more minutes to brown meat.
- 3 Add stock, water, carrot and mixed vegetables. Bring to the boil then lower heat, cover and cook for 10 minutes. Stir in spinach and cook for 5 more minutes or until stock is absorbed and rice, tender. Serve.
ONE POT GREEK CHICKEN AND RICE PILAF RECIPE | LITTLE SPICE …
Remove the chicken to a plate. Cover loosely with a piece of foil and keep warm. RICE PILAF: Rinse the rice in a fine mesh strainer under cold …
From littlespicejar.com
4.9/5 (25)Category 30 Minute MealsServings 4Total Time 45 mins
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4.9/5 (25)Category 30 Minute MealsServings 4Total Time 45 mins
- CHICKEN: Combine 2 tablespoons of olive oil, lemon juice, minced garlic, red wine vinegar, salt, pepper, red pepper flakes, and oregano in a zip top bag. Add the chicken breasts, zip the bag and give it a good shake until the chicken breasts are evenly covered in the marinade. Allow the chicken to marinate for 15 minutes and up to 1 hour.
- In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium high heat. Remove the chicken breasts from the marinade and discard marinade. Cook the chicken breasts for 4-6 minutes per side or [b]until the chicken is all the way cooked through and registers 165ºF on a thermometer[/b]. Remove the chicken to a plate. Cover loosely with a piece of foil and keep warm.
- RICE PILAF: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice, set aside. Place the butter in the same sauté pan and allow it to melt over medium high heat. Add the rinsed rice and allow to toast for 3-4 minutes, stirring frequently so the rice doesn't burn. Add the chicken broth and lemon juice to the pot and allow it to come to a boil. Stir just once to break up any lump. Cover, reduce heat to low and let the rice cook for 8 minutes. At the 8 minute mark, remove the cover, the rice won't be cooked through yet, add the lemon zest and lemon slices to the rice and top with the cooked chicken breasts. Cover and continue to cook for 5-10 minutes or until the liquid dried up and the rice cooked through. Allow to stand for 5 minutes before topping with parsley and serving.
CHICKEN PILAF - A SUPER TASTY ONE POT FEAST FROM COOK EAT …
Instructions. Heat the oil over a medium heat until just hot. Add the chicken pieces in two batches and brown both sides for about 4-5 minutes …
From cookeatworld.com
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ONE POT MOROCCAN SPICED CHICKEN PILAF - SHEMINS
Method. Heat a lidded cast iron pot or large saucepan over medium-high heat. Add the olive oil and brown the chicken for 3 to 4 minutes, working in batches if need be. Transfer the chicken to a plate, then add the onion to the pan with a pinch of salt. Cook over a medium heat for 7 to 8 minutes, until starting to colour.
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ONE POT CHICKEN QUINOA {UKRAINIAN PILAF RECIPE} - IFOODREAL.COM
Transfer to a bowl and set aside. Chicken and Quinoa: Return pot to the stove and swirl oil to coat. Add onion and carrot; saute for 3 minutes, stirring occasionally. Add chicken, oregano, cumin, salt, black pepper and red pepper flakes; saute for 3 more minutes, stirring a few times. Add quinoa, stock and bay leaves; stir.
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CHICKEN & VEGETABLE RICE (ONE POT) | RECIPETIN EATS
Instructions. Heat olive oil in a large pot (preferably non stick) over medium high heat. Add the garlic and onion and sauté until the onion is softened and starting to brown - about 2 minutes. Add rice and stir to coat the grains with the oil, then add chicken stock. Bring to simmer then turn down heat to medium low.
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ONE-POT HARISSA CHICKEN AND APRICOT PILAF RECIPE - LOVEFOOD.COM
Add the turmeric and cook for 30 seconds until fragrant, then add the chicken and cook for 4–6 minutes, turning until browned all over. Stir through the harissa paste, then add the rice, apricots and stock. Add the cinnamon stick, season with salt …
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CHICKEN PLOV RECIPE – A COMFORTING ONE-POT CHICKEN AND RICE PILAF
Place into the preheated oven for 50 to 60 minutes. Remove from the oven to an oven pad or wooden board on your counter and allow for the final steam/rest, covered, for an additional 10 minutes. Remove the lid and fluff the rice. Use a large serving spoon to add heaps of the pilaf to wide shallow bowls for serving.
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Instructions. 1. Preheat the oven to 425 degrees F. Season the chicken with paprika, lemon zest, and a pinch each of salt and pepper. 2. Heat the olive oil in a large skillet/braiser set over medium heat. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side.
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CHICKEN PILAF RECIPES ALL YOU NEED IS FOOD
Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min. Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the ...
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Instructions. Heat a dutch oven or a heavy bottomed pot over high heat with oil. Pat the meat dry using a paper towel and season it with salt and pepper. Add the chicken to the pot and cook for 7-10 minutes, until the meat has a deep golden brown color on all sides. Remove the chicken from the pot and set aside.
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QUICK ONE-POT CHICKEN PILAF - OKAWARI SHITENE COOKING
Heat a pot over medium heat and add oil. Add chopped onion and garlic and fry for 3 minutes or until softened. Add chicken and fry for 5 minutes or until lightly colored all over. Add paprikas and green beans, and stir constantly for a couple of minutes. Add curry paste and ketchup and mix well.
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PLOV, ONE POT CHICKEN AND RICE - JAMIE GELLER
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ONE-POT QUICK AND EASY CHICKEN PILAF - LARDER LOVE
Instructions. Heat the olive oil in a large pan and cook all spices and chopped garlic for 5 minutes. Add the chopped courgette and corn kernals and cook for 5 minutes. Add the rice and make sure it is well coated in the spiced oil before adding the chicken stock, cover and cook for 15 minutes. Add the chopped chicken and tomatoes and cook for ...
From larderlove.com
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PLOV…A ONE POT CHICKEN AND RICE RECIPE - GIRL AND THE KITCHEN
If you are using a food processor then go ahead and use your medium shredder attachment. If you are using a Vitamix then you are going to want to do a wet chop. Add your carrots to the Vitamix and fill it up with water just above the carrots. Pulse it a 2-3 times until they are all shredded.
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MY ONE-POT CHICKEN PILAF RECIPE - JEN'S KITCHEN
Good range of colour in the ingredients. SERVES 4 Ingredients 1 teaspoon of olive oil 1 onion, peeled and chopped 3 skinless chicken breasts, cut into chunks
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EASY RICE PILAF (ONE POT) | ONE POT RECIPES
Turn up the heat to High and bring to a boil. Then, lower the heat to Medium. Cover and simmer until all the broth is absorbed and rice and orzo become tender (about 15 minutes). Turn off heat and let it rest for 5 minutes, covered. Uncover and mix in in parmesan cheese and fluff up the rice with a fork.
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CHICKEN RICE PILAF - JO COOKS
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.
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ONE-POT CHICKEN PILAF - BBC GOOD FOOD MIDDLE EAST
Method. Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min. Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover ...
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Heat 1 tablespoon of oil together with 1 tablespoon of butter in a cast-iron skillet on medium-high heat until it shimmers. Sear the chicken until golden brown on each side, about 3 to 4 minutes per side. Wipe out the pan. Whir the carrots in a food processor for a couple of seconds. Cook the onions, carrots, and orzo in 2 tablespoons of butter ...
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Method. 1. In a large pan, heat the vegetable oil, then add the chicken pieces and cook for 5 minutes, turning halfway through. 2. Stir in the crushed garlic and the spices, and cook for 1-2 minutes before adding the cabbage, leek and raisins. Cook, stirring, for 5 minutes, until the cabbage is just tender. 3.
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ONE POT CHICKEN & RICE PILAF / PILAU : BOOK RECIPES
Add the chicken meat and keep frying over high heat for 3 minutes stirring so that the pieces fried on all sides. Add the carrot and fry for 2-3 minutes over high heat. Add the black and red pepper, turmeric, jeera, barberry, salt, and bay leaves. Pour 2 cups/500 ml of water into the cauldron, bring to a boil and cover with a lid.
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From book-recipe.com
CHICKEN AND RICE PILAF RECIPE RECIPES ALL YOU NEED IS FOOD
Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish! From bbcgoodfood.com Total Time 25 minutes Category Dinner, Main course Cuisine Indian Calories 663 calories per serving. Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid.
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