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Brown rice pilaf with chicken

Brown Rice Pilaf with Chicken

An unusual brown rice pilaf for your table. Brown rice is much like other kinds of rice — the difference is that only the outer hull is removed, leaving the nutritious bran layer intact. Its color ranges from brown to beige.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Chicken

300

Brown rice (brown)

Onion

Carrots

Garlic

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 10 g

Fats 28 % 13 g

Carbohydrates 50 % 23 g

245 kcal

GI: 13 / 87 / 0

Cooking method

Step 1:

How do you make brown rice pilaf with chicken? Gather all your ingredients. You can use any part of the chicken — I'm using chicken breast. Peel the onion, garlic, and carrots and rinse them clean under running water.
Step 2:

Cut the chicken into small, evenly sized pieces.
Step 3:

Pour a little vegetable oil into a skillet and heat it until hot. Add the chopped chicken. Fry over high heat until golden, stirring now and then so it doesn't burn.
Step 4:

While the chicken cooks, prep the vegetables. Chop the onion and grate the carrot on the coarse side of a grater.
Step 5:

Add the chopped vegetables to the skillet with the chicken. Stir everything together and cook for another 2-3 minutes.
Step 6:

Rinse the brown rice a couple of times. Brown rice is much cleaner than white, so 1-2 rinses are plenty.
Step 7:

Add the rinsed rice to the skillet with the meat. Pour in enough hot water to almost cover everything. Add a little salt and your spices to taste. Tuck in the garlic. Why hot water? It avoids a sudden temperature drop that could toughen the meat, and the rice starts cooking right away instead of waiting for the water to heat — so the whole thing cooks a bit faster.
Step 8:

A ready-made pilaf spice blend works great here. Cook the pilaf covered over low heat for 30-40 minutes. In that time the rice will absorb all the liquid and turn much more tender.
Step 9:

Spoon the finished pilaf onto plates and serve it hot. Sprinkle with a little chopped fresh herbs before serving. Enjoy!

Brown rice has a mild, slightly bready flavor. It works in all sorts of dishes — appetizers, salads, or main courses.
To keep sliced onion from stinging your eyes, rinse both the onion and the knife under cold water.
Give this wholesome grain a try in your own kitchen.
To make rice dishes come out great every time, read our article on choosing rice and the secrets to cooking it.
The wrong skillet can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.
Any oil is only good up to a certain point — the smoke point, where it begins to burn and forms toxic compounds, including carcinogens. To learn how to pick the right frying temperature and the best oil for frying (and which to skip entirely), read here.