"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Pilaf Recipe

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This recipe for Chicken Pilaf, by , is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Weaver
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. flour
1 tsp. paprika
salt
3 lb. chicken
1/4 c. oil
1/2 c. onion
1 c. sliced fresh mushrooms
1 1/2 c. long grain white rice
1 (1 lb.) can tomatoes
1 1/2 c. hot water
1 tbsp. chicken stock broth
1/4 c. chopped parsley

Directions:
Directions:
Combine flour, paprika and 1 tsp. salt, and dust over chicken pieces. Brown slowly in oil. Remove chicken pieces. Add onion and mushrooms to skillet, and brown lightly. Add rice and stir until coated with oil. Add tomatoes, hot water, chicken base and half the parsley, and heat to boiling. Turn into baking dish and top with chicken pieces. Cover closely. Bake in moderate oven (350 degrees) about 45 minutes, until chicken and rice are tender. Sprinkle with remaining parsley.

Number Of Servings:
Number Of Servings:
6 to 6 servings

 

 

 

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