Olive Chicken Pilaf

"A sort of sweet, salty, but also a slightly spicy treatment of chicken and rice. The amount of Jalapeno Peppers you use is of course up to you. And if you have a favorite, but different method for cooking Pilafs, then go ahead, because Cooking is a Creative Sport."
 
Download
photo by Bill Hilbrich photo by Bill Hilbrich
photo by Bill Hilbrich
photo by Bill Hilbrich photo by Bill Hilbrich
photo by Bill Hilbrich photo by Bill Hilbrich
photo by Bill Hilbrich photo by Bill Hilbrich
Ready In:
45mins
Ingredients:
8
Serves:
1
Advertisement

ingredients

  • 4 ounces boneless skinless chicken breasts, thawed and cut into quarter inch squares
  • 12 cup spanish pimento stuffed olive, roughly chopped
  • 13 cup uncooked rice
  • 23 cup chicken stock
  • 13 cup onion, diced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 12 cup jalapeno pepper, seeded and diced
Advertisement

directions

  • Heat the olive oil and melt the butter in a sauce pan that has a tight fitting lid.
  • Add the onion and saute until they are nearly transparent.
  • Add the chicken and continue to stir until all sides of the meat has turned white.
  • Add the rice and stir until all the grains are moist.
  • Add the chicken stock, Olives, and Jalapeno Peppers, and cover.
  • Remain on high heat until the stock starts to boil and then reduce heat to the lowest setting and simmer for exactly 15 minutes. DO NOT PEEK.
  • Turn off the heat DO NOT PEEK and let sit for an additional 15 minutes.
  • Fluff the pilaf with a fork and serve with a cold beverage.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes