Chicken, Rice, and Grape Pilaf

“I modified this wonderful recipe originally published by Michele Urvater in "Monday to Friday Cookbook".”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.Put the rice in the bottom of a large casserole dish (2 qt.).
  2. Thinly slice the onion and mince the garlic.
  3. Heat oil in a large skillet over medium heat. Add the chicken thighs and saute until somewhat brown, about 2 to 3 minutes on each side. Transfer chicken to casserole.
  4. Add onion to the skillet and saute, stirring frquently, until softened, about 5 minutes.
  5. Add cinnamon, sugar and garlic and saute for a few seconds until you can smell the garlic. Transfer to the casserole.
  6. Deglaze the skillet with the chicken stock and pour over evrything in the casserole dish. Season well with salt and pepper.
  7. Cover and bake for 1 hour.
  8. Remove the chicken from the dish and mix the grapes into the rice. Replace the chicken and bake, covered, for another 10 minutes.
  9. Let stand for 15 minutes before serving.

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