Chicken Pilaf


Chicken Pilaf

Servings: 3

Preparation time: 1 hr and 50 min




2 cups long grain rice

6 Chicken pieces

Salt and pepper to taste

1/4 cup butter


1 medium Onion

1 teaspoon paprika

1 small piece celery



1.Place Chicken in pot; cover with water (at least 6 cups). Bring to boil removing scum from top; add salt and cook until tender. About 1 hour.

2.Meanwhile, melt butter in frying pan and braise finely chopped onion and celery until light gold color, stirring to prevent burning.

3.When chicken is completely cooked, measure 5 cups of broth into frying pan and bring to boil. Add rice and 1 teaspoon salt, cover and cook slowly until water is absorbed, about 20 minutes.

4.Place in a warm serving dish. While rice is boiling, remove chicken pieces from pot and drain well. Fry lightly chicken in melted butter and 1 teaspoon paprika until brown.

5.Place chicken pieces over rice. Sprinkle dish with chopped parsley, salt and black pepper.



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