Chicken Pilaff

1. 1

   Chop celery and onion.

2. 2

   Brown in butter or margarine.

3. 3

   Add raw rice to the vegetable mixture.

4. 4

   Saute rice until slightly browned. Add three cups hot water in which 2 or 3 chicken bouillon cubes have been dissolved.

5. 5

   Place rice mixture in oven for 1/2 hour, then layer skinned chicken breasts or a whole cut up chicken over rice and bake for 20 more minutes.

6. 6

   Check chicken to see that it is cooked thoroughly.

7. 7

   (If chicken is not cooked, be sure to check that the rice is not getting too dry.

8. 8

   Add extra water if necessary.)

9. 9

   You may wish to spoon sour cream or yogurt over rice before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.