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Chicken Pilaf Saute

By: Dorothy Schmidt  
"I like to see how much I can 'dress up' leftovers as an exciting new meal. Here's a flavorful combination that I often serve guests when I'm short on time."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 63 people have saved this

Prep Time:
5 Min
Cook Time:
45 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 2 cups cubed, cooked chicken
  • 1 cup uncooked long grain rice
  • 1/4 cup chopped onion
  • 3 tablespoons butter or margarine
  • 3 chicken bouillon cubes
  • 2 1/2 cups boiling water
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 cup chopped fresh tomatoes
  • 1/2 cup slivered almonds, toasted

Directions

  1. In a skillet over medium heat, saute chicken, rice and onion in butter for 10 minutes. Dissolve bouillon in water. Add salt, thyme and pepper; stir to mix. Pour into skillet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and almonds. Cover and cook for 15-20 minutes or until rice is tender.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2009 by RANDIKUNZ 
I added a little cumin to add a little smoke taste MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2009 by KMckaig 
I used leftover cooked wild rice, added chopped fresh garlic to the saute, and used fresh... MORE

 
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