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May 7, 2009

Chicken Pilaf

Yet another chicken dish!

Pilaf is a dish that originated in Asia and eventually found its way to Eastern Europe. It’s a hearty and comforting dish that’s perfect for any occasion and sure to satisfy. In Russian, it is known as “Plov.” There are countless recipes for this dish that use varying types of meat, grain, herbs and spices. This recipe is mine and it’s relatively healthy. Except for the bacon, of course, but that’s the secret. The bacon adds a flavor like none other.

This will feed 4 people,


1 tbs. olive oil

2 chicken breasts, cubed

1 tsp. poultry seasoning

3 strips of bacon, chopped

1 small white onion, diced

1 carrot, diced

1 red bell pepper, diced

½ cup frozen corn

2 cloves of garlic, minced

1 cup brown rice

½ tsp. paprika

¼ tsp. cayenne pepper

2 cups chicken broth


A handful of herbs, chopped

Heat the oil in a big-bottomed pan on high. Add the chicken and season with salt, pepper and poultry seasoning. Don’t fuss with it and just let it brown on all sides, about 4 minutes. This is just for color and flavor, not to cook it fully through. Browning...

Then remove from the pan and set aside. Lower the heat to medium and add the bacon. Render out the fat and let it crisp, about another 4 minutes. Then add the chopped onion, carrot, pepper and corn. Stir and let the vegetables sauté with the bacon until they become soft, about 6-7 minutes. Then add the garlic and cook for another minute. Now return the chicken to the pan and add the rice and paprika and cayenne pepper with a tad more salt. Stir everything together and cook 1 minute. Now add the broth and cover with a lid. Turn the heat to high and bring to a boil. Once it boils, reduce the heat to medium-low and let simmer until all the stock is absorbed, about 25 minutes. Do not stir.
Simmering away...

When it’s done turn the heat off and taste to see if the seasonings are balanced. If yes, sprinkle with the herbs and viola!