Chicken Pilaf

Made  times
juliebu 1

"A great work night dinner! A classic and simple recipe from my sister-in-law's Greek mother-in-law. It's as simple as can be yet the ingredients compliment each other and create such a pleasing taste. My grown children still ask me to make this. Experiment with other variations, such as adding garlic, onion, etc., but try it in its simplest form first; you won't be disappointed. It lends itself to being very simple or as dressed up as you would like it to be. Serving it with the plain yogurt is a must."
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6 servings
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Original recipe yields 6 servings



  • Prep

  • Cook

  1. Remove skin from chicken. Melt butter over medium high heat in large, deep frying pan. Add chicken and brown on all sides. Remove chicken and keep warm. Add vermicelli to pan and brown, stirring often. Add chicken back to pan, along with tomatoes. Cook on medium heat for 10-15 minutes. Boil chicken broth/water and add to chicken mixture. Add rice, salt and vermicelli. Bring to boil, then simmer on low, covered, for 20-25 minutes. Serve with plain yogurt and optional cilantro.