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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.
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES:2-4 servings
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES: 2-4 servings

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

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.

Directions

  1. 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.
Originally published as Chicken Pilaf Saute in Country Chicken Cookbook 1995, p49

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.

Full-Bodied White Wine

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

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