Solo Trinity Plus Chicken Pilaff

"The Celery Seed completes the classic Southern Trinity without adding bulk, and the Jalapeno adds a little kick to this lunch dish."
 
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Ready In:
35mins
Ingredients:
9
Serves:
1
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ingredients

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directions

  • Cut the chicken, onion, seeded jalapeno peppers and bell pepper into roughly 1/2 inch pieces Heat oil and butter in a sauce pan that has a tight fitting lid.
  • Add onion, and saute until nearly transparent.
  • Add the rice and stir until all the grains are coated in the oil/butter mixture.
  • Add the rest of the ingredients and stir.
  • Put the lid on, reduce heat to lowest level, leave alone for 15 minutes.
  • DO NOT Peek.
  • After the cooking time,without removing the lid, remove from the heat and let sit for an additional 15 minutes.

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Reviews

  1. This was a really tasty one-pot meal, so easy! I used basmati rice and first soaked it in hot water for 20 minutes. It is important to leave it to stand after cookong as the steam continues to cook the rice. Definitely one to be made again. Thanks.
     
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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.
 
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