Skillet Chicken Pilaf

By: Frank Terranova | NBC 10
Published: January 23, 2012

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Serves 6

Ingredients:

1 to 1 1/2 lbs. boneless chicken breast halves or tenders, skin removed, cut into 2-inch pieces
2 tsp. vegetable oil
1 cup long grain rice, uncooked
1 1/2 cup chopped onions
1 cup dry white wine or unsweetened apple juice
1 tsp. dried leaf thyme or 1 tsp. fresh chopped thyme leaves
1/4 tsp. black pepper
3 to 3 1/2 cups chicken broth
10 oz. frozen green peas, rinsed under cool water to break up
3 Tbsp. fresh chopped parsley

Method of Preparation:

1.    Spray a 3 quart saucepan or skillet with vegetable oil and heat over medium-high heat.
2.    Add rice and stir until coated with oil.
3.    Add onions and thyme. Cover with the apple juice or wine.
4.    Reduce for two minutes until the liquid has evaporated, and then add the chicken stock.
5.    Cook for 10 minutes before added the peas.
6.    Cover and cook for 5 additional minutes. Rice should be tender and chicken no longer pink in the center.
7.    Remove from heat and stir in parsley.