Chicken With Golden Pilaf Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Fryer chicken | 3 pound | |
| Salt | 1 Teaspoon | |
| Carrots | 2 Medium | |
| Onion | 1 Medium, chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Water | 2 1/4 Cup (16 tbs) | |
| 1 cup uncooked regular rice | ||
| Raisins | 1/2 Cup (16 tbs) | |
| 1 tablespoon instant chicken bouillon | ||
| Curry powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Dried thyme leaves | 1/4 Teaspoon | |
| Toasted slivered almonds | 1/4 Cup (16 tbs) | |
Directions
Heat oil in 12-inch skillet or Dutch oven until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes; reduce heat.
Sprinkle with 1 teaspoon salt.
Cover and cook over low heat until thickest pieces are done, 30 to 40 minutes.
Uncover during last 5 minutes of cooking to crisp chicken.
Cut carrots lengthwise into 1/4-inch strips; cut into 1-inch pieces.
Cook and stir onion in margarine in 2-quart saucepan until tender.
Add carrots, water, rice, raisins, bouillon, curry powder, 1/4 teaspoon salt and the thyme.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer for 14 minutes.
Remove from heat.
Fluff rice lightly with fork; cover and let steam for 5 to 10 minutes.
Cook chicken over medium heat until brown on all sides, about 15 minutes; reduce heat.
Sprinkle with 1 teaspoon salt.
Cover and cook over low heat until thickest pieces are done, 30 to 40 minutes.
Uncover during last 5 minutes of cooking to crisp chicken.
Cut carrots lengthwise into 1/4-inch strips; cut into 1-inch pieces.
Cook and stir onion in margarine in 2-quart saucepan until tender.
Add carrots, water, rice, raisins, bouillon, curry powder, 1/4 teaspoon salt and the thyme.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer for 14 minutes.
Remove from heat.
Fluff rice lightly with fork; cover and let steam for 5 to 10 minutes.
Chef
