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One Pot Chicken Rice Pilaf – Lusine Sargsyan – Haute Cuisine Catering – Main Course
Haute Cuisine Catering offers catering for weddings, corporate functions, and private parties in the San Francisco Bay Area and the Peninsula.
Providing excellent service and savory food is our main goal.
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Contact us: Email: info@hautecuisinecatering.net
Phone: (650) 279-8965
Our kitchen is located in Sunnyvale, California

How to Cook One-Pot Chicken and Rice Pilaf
Category: Main Course
Description:
Rice pilaf with meat, carrots, onions and spices, tender chunks of meat, and fluffy rice with lots of aromatic flavors.
Ingredients
3-4 oz chicken (cut into 1/2 inch pieces), Vegetarians: ½ cup Garbanzo Beans Cooked
1/4 cup canola or vegetable oil
1/4 onions (chopped)
1/2 carrots (peeled and shredded)
salt & freshly ground black pepper
1 dry bay leaves
1teaspoon seasoning mix (cumin, paprika, chili)
1 cup long-grain rice
1 garlic clove
2 cups water (hot, when cooking the rice)

Cooking Instructions:
Cut the chicken into 3/4-1/2 inch chunks.
Using a large pot, heat about ¼ cup of oil over high heat. You should have enough oil to generously cover the bottom of the pot.
Add the meat to the oil, and cook for 5-10 minutes, until the meat has a golden color.
Reduce the heat to medium and add the chopped onions. Cook for 5-7 minutes more, until the onions are tender and slightly golden.
Add the shredded carrots, stir to combine.
Meanwhile, if you want an extra precaution, rinse the rice in water, until the water runs clear.
Add the rice and pour in about 2 cups of hot, or boiling water. It should cover the rice by about a 1/2 inch. Season with salt, pepper, dry bay leaf, garlic cloves, seasoning mix. Bring it to a boil and try the flavor (if necessary add more salt), reduce the heat to low and keep cooking it, covered, until all water is absorbed.
At this point, the rice should be cooked stir it up, turn it off and let it sit covered for 5-10 minutes, and enjoy.
Pilaf freezes very well too, so you can make a large batch and freeze the extra portions. To reheat, thaw the Pilaf, and heat it up, either in the microwave or in a skillet. I like adding a little bit of grated cheese to leftover Pilaf when I’m reheating it in a skillet. The cheese melts, and becomes a little crisp in some places, and adds creaminess and crispness to the dish
Bon Appetit!
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