Chicken with Rice - Pilaffe

Chicken with Rice - Pilaffe

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"This is a Macedonian recipe from my great-grandmother. Children love this because it doesn't have complicated flavors."
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2 h 10 m servings 1115 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 1115 kcal
  • 56%
  • Fat:
  • 72.4 g
  • 111%
  • Carbs:
  • 78.5g
  • 25%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 595 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place chicken in a large soup pot and cover with water. Bring to a boil. Stir in the salt, pepper, and poultry seasoning; boil for 1 hour, skimming fat from water occasionally.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Melt the butter over low heat in a large skillet. Add the rice and cook, stirring, for 10 minutes. Transfer rice to a large roasting pan. Pour the broth from the chicken into the roasting pan; top with the chicken.
  4. Bake in the preheated oven until rice is cooked, about 30 minutes.



This needed a decent amount of salt, not listed, to make it tasty. I ended up breaking the chicken up and baking it in the rice, to keep the chicken moist and the rice flavorful.

Tastes great with a bunch of added salt - very savory.

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