RCI-RC.001.0152.001
Persian Chicken Pilaf
Persian Chicken Pilaf from the Recidemia collection
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- 3 tablespoons
- boneless skinless chicken breasts1 lbcut in ½" pieces
- 1 teaspoon
- ½ teaspoon
- 1 pinch
- onion1 largechopped
- (6.25 ounces) package chicken rice pilaf mix1 unit
- 2 cups
- ½ cup
- 2 tablespoons
- slivered almonds½ cuptoasted till fragrant
Method
1
Heat extra virgin olive oil in a large skillet over medium-high heat. Add chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
2
Sprinkle paprika, cinnamon, and cardamom over the chicken and stir to coat evenly. Cook for 1 minute to bloom the spices.
3
Add chopped onion to the skillet and sauté until softened and translucent, about 3-4 minutes.
4
Stir in the chicken rice pilaf mix, coating all ingredients with oil. Toast for 1-2 minutes, stirring constantly.
5
Pour in the reduced-sodium chicken broth and bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet.
6
Add dried apricots and orange zest, then reduce heat to low and cover tightly with a lid. Simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
7
Remove from heat and let stand, covered, for 5 minutes to allow the rice to finish steaming.
8
Fluff the pilaf gently with a fork to separate the grains. Top with toasted slivered almonds before serving.