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Chicken With Golden Pilaf Recipe
|Vegetable oil||2 Tablespoon|
|Broiler fryer chicken||3 Pound, cut up|
|Onion||1 Medium, chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Water||2 1⁄4 Cup (36 tbs)|
|Uncooked regular rice||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon||1 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4891 Calories from Fat 2666
% Daily Value*
Total Fat 297 g456.8%
Saturated Fat 92.7 g463.5%
Trans Fat 0 g
Cholesterol 1141.5 mg
Sodium 3516.3 mg146.5%
Total Carbohydrates 270 g89.9%
Dietary Fiber 18.7 g74.9%
Sugars 73.1 g
Protein 283 g566%
Vitamin A 475.3% Vitamin C 78.7%
Calcium 47.7% Iron 123.6%
*Based on a 2000 Calorie diet
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.