Skillet Chicken Pilaf Recipes

Steps:

• Thread chicken and bell pepper on four 8-inch skewers. (Wooden skewers can be trimmed back with kitchen shears.) Place kebabs in a baking dish. Combine oil, lemon zest, oregano, salt and pepper. Pour over kebabs; marinate in refrigerator for 15 minutes.
• Heat 10-inch skillet over medium heat for 1 minute. Add chicken kebabs and marinade; cook 3 minutes on each side. Remove kebabs from skillet, reserving drippings.
• In same skillet over medium heat, saute rice-pasta packet (hold the seasoning packet for the next step) with garlic in reserved drippings until pasta is golden brown. Add 2 cups water and the special seasonings packet; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
• Stir in spinach; place kebabs over rice. Cover, simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Remove kebabs. Stir in tomatoes. Sprinkle with cheese and replace kebabs.

Steps:

• Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
• Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
• In a large skillet, heat 1 tablespoon oil over medium-high heat. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat with remaining chicken.
• Add remaining 1 tablespoon oil to the skillet and stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 10 to 13 minutes. Add the garlic and cook until golden, 2 to 3 minutes. Stir in spices, thyme and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
• Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, reduce the heat to medium-low and nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
• Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. The mixture should taste tangy and bright.
• Discard the thyme sprigs, and serve chicken and farro topped with some of the tomato mixture.

Steps:

• Sprinkle chicken with salt and pepper.
• Heat oil in large skillet over medium heat; add chicken to skillet.
• Cook, turning once, until browned about 5 minutes per side.
• Remove from skillet.
• Add onions to skillet; cook, stirring occasionally, until tender, about 5 minutes.
• Add rice and cook, stirring, until grains are translucent, about 3 minutes.
• Meanwhile, bring chicken broth to a boil in a medium saucepan.
• Add broth and tomato paste to skillet; stir well.
• Arrange chicken on top of rice mixture. Reduce heat to low.
• Cook covered, until rice has absorbed liquid and juices run clear when meat is pierced with knife, about 25 minutes.
• Serve hot.

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.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
• Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
• Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

Steps:

• Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.