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Chicken Pilaf Saute Recipe

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I like to see how much I can "dress up" leftovers as an exciting new meal. Here's a flavorful combination that I often serve guests when I'm short on time.

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Chicken Pilaf Saute Recipe

Prep: 5 min. Cook: 45 min.

Yield: 2-4 Servings

5 45 50

Ingredients

2 cups cubed cooked chicken
1 cup uncooked long grain rice
1/4 cup chopped onion
3 tablespoons butter
3 chicken bouillon cubes
2-1/2 cups boiling water
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup chopped fresh tomatoes
1/2 cup slivered almonds, toasted

Directions

In a skillet over medium heat, saute chicken, rice and onion in butter for 10 minutes. Dissolve bouillon in water. Add salt, thyme and pepper; stir to mix. Pour into skillet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and almonds. Cover and cook for 15-20 minutes or until rice is tender. Yield: 2-4 servings.

Nutritional Facts 1 serving (1 cup) equals 481 calories, 22 g fat (8 g saturated fat), 86 mg cholesterol, 1,285 mg sodium, 44 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Chicken Pilaf Saute in Country Chicken Cookbook , p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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