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Persian Chicken Pilaf Recipe
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Recipes in English
>>
Rice / Biryani / Pulao Recipes >>
Persian Chicken Pilaf |
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Extra virgin
olive oil 3 tbsp |
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Boneless,
skinless chicken breast in 1/2” pieces 1 lb |
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Paprika 1 tsp |
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Cinnamon 1/2 tsp |
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Cardamom 1/2 pn |
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Onion, chopped
1 large |
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Chicken rice
pilaf mix 61/4 oz pkg |
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Reduced sodium
chicken broth 2 cup |
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Dried apricots
1/2 cup |
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Grated orange
zest 2 tbsp |
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Slivered
almonds, toasted till fragrant 1/2 cup |
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- Toss
chicken with paprika, cinnamon and cardamom. In large
nonstick skillet, heat 2 tbsp olive oil over medium heat.
Add the chicken; cook 5 minutes, stirring occasionally.
Remove from skillet, set aside. In same skillet, heat
remaining 1 tbsp olive oil over medium heat. Add onion; cook
8 minutes, stirring occasionally. Stir in rice pilaf mix,
contents of spice Sack, broth, apricots, and orange zest;
bring to a boil. Cover; reduce heat to low. Simmer 15
minutes. Stir in reserved chicken and almonds. Cover;
continue to simmer 5 to 10 minutes or until liquid is
absorbed.
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