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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 102.4
  • Total Fat: 0.7 g
  • Cholesterol: 133.3 mg
  • Sodium: 105.6 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 12.7 g

View full nutritional breakdown of Chicken Pilau calories by ingredient
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Chicken Pilau

Submitted by: LADYPHOENIX61

Introduction

This is a South Carolina low country favorite. Some call it pilaf, others pilau but around Charleston it's perlow. No matter what, it's still good.
NOTE 1: I used chicken gizzards in this recipe. If you're on a low cholesterol diet please use regular chicken instead.
NOTE2: This version is a stove top recipe. However, it can be cooked in the oven. After stewing the meat and vegetables, remove meat and chop. Then combine with uncooked rice and vegetable-broth mixture in a 13x9 pan. Bake covered until rice has absorbed the liquid.
I've never tried this with brown rice, I always us Basmati.
This is a South Carolina low country favorite. Some call it pilaf, others pilau but around Charleston it's perlow. No matter what, it's still good.
NOTE 1: I used chicken gizzards in this recipe. If you're on a low cholesterol diet please use regular chicken instead.
NOTE2: This version is a stove top recipe. However, it can be cooked in the oven. After stewing the meat and vegetables, remove meat and chop. Then combine with uncooked rice and vegetable-broth mixture in a 13x9 pan. Bake covered until rice has absorbed the liquid.
I've never tried this with brown rice, I always us Basmati.

Number of Servings: 6

Ingredients

    ¾ -1 lb chicken parts(i.e. necks, backs, gizzards, wings, boneless breasts or thighs)
    2½ cups low sodium, fat free chicken broth
    ½ cup chopped celery stalk and leaves
    1 medium onion, chopped
    ½-¾ tsp salt(optional, I don't use)
    ½ black pepper
    1 bay leaf
    1¼ cups Basmati Rice or regular long grain rice

Directions

Rinse the chicken parts well with cold water. In a large saucepan ombine the chicken, chicken broth, onion, salt(if using), black pepper and bay leaf.
Cover and bring to a boil. Reduce the heat to simmer and cook 30-40 minutes or untilt he chicken parts are tender and the broth is flavorful.*
Stir in the rice. Cover and cook over low heat for 20 minutes or until the rice is fluffy and the broth is absorbed. Turn off the heat and let the rice pilau remain on the same burner for 5 minutes, and then serve.
*At this point I usually take the meat out and chop it before adding the rice.
SERVES 6

Number of Servings: 6

Recipe submitted by SparkPeople user LADYPHOENIX61.






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