Chicken Carrot Pilaf Recipe

4.5 5 12
Chicken Carrot Pilaf Recipe
Chicken Carrot Pilaf Recipe photo by Taste of Home
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Chicken Carrot Pilaf Recipe

Read Reviews
4.5 5 12
Publisher Photo
"While this colorful stovetop supper is perfect for everyday family meals, it makes a lovely company dinner, too," notes Frances Musser of Newmanstown, Pennsylvania. "I like to serve it with homemade rolls," she adds.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1/4 cup butter or margarine
  • 1-1/2 cups uncooked long grain rice
  • 5 medium carrots, sliced
  • 1 medium onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped sweet red pepper
  • 4 cups chicken broth
  • 2 tablespoons minced fresh parsley

Directions

In a large skillet, brown chicken in butter. Remove and keep warm. Add the rice, carrots, onion, mushrooms and red pepper to the skillet. Cook and stir until rice is browned and onion is tender.
Stir in broth. Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Chicken Carrot Pilaf in Quick Cooking May/June 2000, p43

Nutritional Facts

1 cup: 362 calories, 10g fat (5g saturated fat), 62mg cholesterol, 755mg sodium, 46g carbohydrate (6g sugars, 3g fiber), 21g protein.

  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1/4 cup butter or margarine
  • 1-1/2 cups uncooked long grain rice
  • 5 medium carrots, sliced
  • 1 medium onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped sweet red pepper
  • 4 cups chicken broth
  • 2 tablespoons minced fresh parsley
  1. In a large skillet, brown chicken in butter. Remove and keep warm. Add the rice, carrots, onion, mushrooms and red pepper to the skillet. Cook and stir until rice is browned and onion is tender.
  2. Stir in broth. Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Chicken Carrot Pilaf in Quick Cooking May/June 2000, p43

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Reviews forChicken Carrot Pilaf

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hspin User ID: 7182330 26997
Reviewed Jul. 18, 2014

"I make this all the time. Good dish for kids. Doesn't have much seasoning, but still very satisfying."

MY REVIEW
cwbuff2 User ID: 5946195 32229
Reviewed Aug. 19, 2012

"I've made this recipe several times now for my family and they all really like it. A good simple weekday dinner. However, I don't add the red pepper till the last 5 min when the dish is standing, since I don't it them to be mushy, which they will be if added before boiling. Browning the rice as the recipe calls for keeps the rice from clumping when cooked. This recipe is even easier when precooked chicken strips are used."

MY REVIEW
l2bake User ID: 2030987 30363
Reviewed May. 16, 2010

"Very Good Meal!"

MY REVIEW
Toni51 User ID: 3872187 30362
Reviewed May. 6, 2010

"Yes, very easy to make but, as written, it is extremely bland. Parsley was the only herb or spice and, when I tasted it before serving, I felt like it needed more of something. Had to add salt, pepper, Italian seasoning and garlic powder. A little crunch would have been nice too .... maybe water chestnuts or celery. It's a good basic recipe with a lot of potential and I might make it again, but not as written without adjustments."

MY REVIEW
rkeller User ID: 78600 52752
Reviewed May. 5, 2010

"This recipe was easy to make, and all 5 of my children really enjoyed it."

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