Tuesday, February 10, 2015

Cinnamon Chicken Pilaf


I've been making this recipe for a long time. The cinnamon flavor really is a nice flavor with the rice and chicken. It is another one of those real homey tasting meals. It also cooks relatively quickly and doesn't require a lot of fuss. 

Cinnamon Chicken Pilaf (Adapted from 365 Ways to Cook Chicken)

1 whole chicken (cut up)
salt/pepper
2 T olive oil
2 medium onions, chopped
1 c rice
3 oz tomato paste
2 3/4 c chicken stock
2 cinnamon sticks

Dry chicken with paper towel. Season with salt and pepper. In a skillet with a cover brown chicken in olive oil on both sides. Remove and set aside. Cook onions in remaining oil until translucent. Add rice and saute for about 3 minutes until it smells slightly toasted. Add tomato paste and chicken stock; stirring until tomato paste is dissolved.  Add cinnamon stick and chicken back to the pan.  Cover and simmer for 20-25 minutes until stock is absorbed, chicken and rice is tender.

It looks like too much liquid:
But fear not - it absorbs:

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