How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Rice and Chicken Pilaf with Dried Currants and Toasted Almonds?

You need 9 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, cut through root end into 1/4-inch-thick wedges, 12 ounces skinless boneless chicken thighs, cut crosswise into 1/4-inch-wide strips, 1 garlic clove, minced, and more.

Is Rice and Chicken Pilaf with Dried Currants and Toasted Almonds suitable as meat & poultry?

Yes, Rice and Chicken Pilaf with Dried Currants and Toasted Almonds falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Rice and Chicken Pilaf with Dried Currants and Toasted Almonds?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice and Chicken Pilaf with Dried Currants and Toasted Almonds Recipe

Name: Rice and Chicken Pilaf with Dried Currants and Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, cut through root end into 1/4-inch-thick wedges; 12 ounces skinless boneless chicken thighs, cut crosswise into 1/4-inch-wide strips; 1 garlic clove, minced; 1 1/2 cups arborio rice or medium-grain white rice; 1/4 cup dried currants; 2 cinnamon sticks, broken in half; 4 cups canned low-salt chicken broth; 2 tablespoons sliced almonds, toasted

Rice and Chicken Pilaf with Dried Currants and Toasted Almonds – a delicious recipe with olive oil, onion, chicken thighs, garlic, arborio rice, currants. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 tablespoon olive oil
1 onion, cut through root end into 1/4-inch-thick wedges
12 ounces skinless boneless chicken thighs, cut crosswise into 1/4-inch-wide strips
1 garlic clove, minced
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup dried currants
2 cinnamon sticks, broken in half
4 cups canned low-salt chicken broth
2 tablespoons sliced almonds, toasted

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1044 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Pate Gourmet
Baked Chicken Breasts
Smoky Bacon Burgers
Ground Beef Stroganoff

Rice and Chicken Pilaf with Dried Currants and Toasted Almonds

How did you like this recipe?

Frequently Asked Questions