International Chicken And Pilaf
- 15m Prep Time
- 1h 15mCook Time
- 1h Ready In
A hearty chicken and rice pilaf dish with a creamy white wine sauce, perfect for sharing with friends. This family recipe features tender chicken pieces served over a savory pasta and rice pilaf.
Ingredients
- 2 tbsp butter
- 1 medium onion chopped
- 8 large chicken pieces (thighs and breasts)
- 1 cup celery chopped
- 1 cup fresh parsley chopped
- 1 cup dry white wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp butter
- 2 angel hair pasta
- 1 cup Uncle Ben's regular rice
- 3 cup chicken broth heated
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 34.4 mg
- Iron: 0.88 mg
- Magnesium: 20.2 mg
- Phosphorus: 87.9 mg
- Potassium: 253 mg
- Zinc: 0.47 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp butter
- 8 large chicken pieces (thighs and breasts)
- 1 cup dry white wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp butter
- 2 angel hair pasta
- 1 cup Uncle Ben's regular rice
Prepare
- Chop 1 medium onion
- Chop 1 cup celery
- Chop 1 cup fresh parsley
- 3 cup chicken broth, heated
Let's Cook
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Step 1.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until golden, about 5–7 minutes.
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Step 2.
Add the 8 large chicken pieces (thighs and breasts) to the skillet and brown on all sides, about 4–5 minutes per side.
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Step 3.
Add 1 cup chopped celery, 1 cup chopped fresh parsley, 1 cup dry white wine, and 1 cup chicken broth to the skillet. Stir to combine, then cover and reduce heat to low. Simmer for 1 hour, until chicken is tender and cooked through.
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Step 4.
While the chicken simmers, make the pilaf: In a 2-quart saucepan, melt 1 tablespoon butter over medium heat. Break 2 handfuls of angel hair pasta into short pieces (about 1–2 inches) and add to the pan. Cook, stirring, until lightly golden, about 2–3 minutes.
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Step 5.
Add 1 cup Uncle Ben's regular rice to the saucepan with the pasta. Stir together and cook until both rice and pasta are golden, about 3–4 minutes.
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Step 6.
Pour 3 cups heated chicken broth into the saucepan. Stir once, then cover and reduce heat to low. Simmer for 30 minutes or until rice is tender and liquid is absorbed, checking periodically to avoid sticking.
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Step 7.
When the chicken is done, transfer the chicken pieces to a serving platter and keep warm.
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Step 8.
Add ¼ cup heavy cream to the skillet with the remaining sauce. Increase heat to medium and cook, stirring, until the sauce thickens slightly, about 2–3 minutes. Pour the sauce over the chicken on the platter.
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Step 9.
Serve the chicken and sauce over the pilaf.