The Near East Rice Pilaf Chicken Recipe: A Perfect, Delicious Recipe For You And Your Family

Near East Rice Pilaf Chicken Recipe is a delightful dish that combines aromatic flavors and wholesome ingredients. This Near East Rice Pilaf Chicken Recipe has been a favorite in my home for its simplicity and versatility. You can prepare a comforting and impressive meal with just a few steps. Let me share how you can recreate the magic of the Near East Rice Pilaf Chicken Recipe in your kitchen.

Ingredients For Near East Rice Pilaf Chicken Recipe

To make the Near East Rice Pilaf Chicken Recipe, you will need

• 1 box of Near East Rice Pilaf mix (original or your preferred flavour)
• 1 pound of boneless, skinless fresh chicken breast, diced
• 2 tablespoons of olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 cups of water
• ½ cup of frozen peas (optional)
• ¼ cup of slivered almonds (optional, for garnish)
• Salt and pepper to taste

Step-by-Step Guide To The Near East Rice Pilaf Chicken Recipe

Prepare the Ingredients

Dice the chicken breast into bite-sized pieces. Finely chop the fresh onion and mince the garlic. Measure out the water and optional ingredients like peas and almonds.

Cook the Chicken

Heat one tablespoon of fresh olive oil in a large skillet over medium heat. Add the diced Chicken, season with salt and pepper, and cook until thoroughly browned. Remove the Chicken from the wok skillet and set aside.

Sauté the Onion and Garlic

In the same skillet, then you should add the remaining olive oil. Sauté the onion until it becomes translucent. Now, add the minced garlic and then cook for another minute. Keep stirring frequently to avoid burning.

Prepare the Rice Pilaf

Add the rice and seasoning mix from the Near East box to the skillet. Stir carefully to coat the rice with the onion and garlic mixture. Pour in the water and bring it to a boil.

Combine Chicken with Rice

Return the cooked Chicken to the skillet, ensuring it is evenly distributed. Reduce the heat to low. Then, cover the skillet and let it simmer for the time specified on the Near East Rice Pilaf package (usually 20-25 minutes).

Add Optional Ingredients

If using peas, stir them in during the last 5 minutes of cooking. Sprinkle slivered almonds over the dish before serving for added crunch and flavor.

Fluff and Serve

Once the cooking time is complete, fluff the rice with a fork. Serve the Near East Rice Pilaf Chicken Recipe warm, garnished with fresh herbs if desired.

Serving and Enjoying

Spoon the Near East Rice Pilaf Chicken Recipe into bowls or plates. The combination of tender Chicken and flavorful pilaf will surely be a hit. Encourage everyone to savor the balanced and comforting taste of this dish.

Chef’s Tips For The Near East Rice Pilaf Chicken Recipe

Toast the Rice Mix

Before adding water, toast the rice mix in olive oil for a nuttier flavor.

Use Homemade Stock

Substitute water with Chicken or vegetable stock for a richer taste for the Near East Rice Pilaf Chicken Recipe.

Cut the Chicken Evenly

Dice the Chicken into uniform pieces to ensure it is even when cooking.

Cook Over Medium Heat

Avoid high heat to prevent the rice and Chicken from burning.

Add Fresh Herbs

Garnish with parsley, cilantro, or dill for an extra burst of freshness.

Incorporate Citrus

Squeeze some lemon juice over the dish before serving to brighten the flavors.

Keep it Moist

If the rice feels too dry, add a warm stock or water splash while cooking.

Experiment with Vegetables

Bell peppers, carrots, or zucchini make excellent additions to the recipe.

Don’t Rush the Simmering

Allow the fresh rice to absorb the liquid fully for the best texture of the Near East Rice Pilaf Chicken Recipe.

Serve Immediately

The dish tastes best when served hot and fresh.

Nutrition Information For Near East Rice Pilaf Chicken Recipe

Here is the approximate nutritional breakdown per serving (serves 4)

• Calories: 340
• Protein: 25g
• Carbohydrates: 40g
• Fat: 8g
  • Saturated Fat: 1.5g
• Cholesterol: 60mg
• Sodium: 720mg
• Fiber: 2g
• Sugar: 1g

Note: The exact nutritional values of the Near East Rice Pilaf Chicken Recipe may vary based on the specific brand of rice pilaf mix and additional ingredients used.

Related Recipe Names, Ingredients, And Step-by-Step Guide To Preparing Those Recipes For The Near East Rice Pilaf Chicken Recipe

Lemon Herb Chicken with Rice Pilaf

Ingredients For The Lemon Herb Chicken with Rice Pilaf 

For Lemon Herb Chicken

• 2–3 boneless chicken breasts or thighs
• 2 tbsp olive oil
• Juice of 1 lemon + lemon zest
• 3 garlic cloves (minced)
• 1 tsp dried oregano
• 1 tsp dried thyme or basil
• ½ tsp paprika
• Salt and black pepper to taste
• Fresh parsley or cilantro (for garnish)

For Rice Pilaf

• 1 cup long-grain rice (basmati preferred)
• 2 tbsp butter or olive oil
• ½ small onion (finely chopped)
• 2 cloves garlic (minced)
• 2 cups chicken broth
• ¼ cup carrots or peas (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 1 bay leaf or a pinch of cumin (optional)

Step-by-Step Guide To Preparing The Lemon Herb Chicken with Rice Pilaf

• Marinate the Chicken: In a clean bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper. Coat the chicken well and marinate for 20–30 minutes (longer for a deeper flavor).
• Cook the Rice Pilaf: Heat butter or fresh oil in a saucepan over medium heat. Sauté the onion until soft, then add garlic and cook for 30 seconds. Stir in rice and toast lightly for 1–2 minutes. Add chicken broth, salt, pepper, bay leaf, and vegetables (if using). Bring to a boil, then carefully cover, reduce the heat, and simmer for a minimum of 15 minutes, until the rice is fluffy.
• Cook the Chicken: Heat a clean skillet or grill the pan over medium heat. Cook the chicken for a minimum of 5–7 minutes per side until being golden and fully cooked. Let it rest for 2 minutes, then slice.
• Serve: Plate the rice pilaf and top with lemon-herb chicken. Now, garnish with fresh parsley and a lemon wedge.

Mediterranean Vegetable Rice Pilaf

Ingredients For The Mediterranean Vegetable Rice Pilaf

• 1 cup long-grain rice (basmati or jasmine)
• 2 tbsp olive oil
• ½ small onion (finely chopped)
• 2 cloves garlic (minced)
• ½ cup bell peppers (diced, mixed colors)
• ½ cup zucchini (diced)
• ¼ cup cherry tomatoes (halved)
• ¼ cup black or Kalamata olives (sliced)
• 2 cups vegetable broth
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp paprika
• Salt and black pepper to taste
• 2 tbsp fresh parsley or basil (chopped)
• Optional: ¼ cup feta cheese (crumbled), lemon zest

Step-by-Step Guide To Preparing The Mediterranean Vegetable Rice Pilaf

• Prepare the Base: Heat fresh olive oil in a saucepan over medium heat. Sauté the onion until soft and translucent. Add some fresh garlic and cook for 30 seconds until fragrant.
• Cook the Vegetables: Add bell peppers and zucchini; sauté for 2–3 minutes. Stir in cherry tomatoes and olives.
• Toast the Rice: Add fresh rice to the pan and stir well, letting it toast lightly for 1–2 minutes.
• Simmer the Pilaf: Pour in vegetable broth. Add oregano, thyme, paprika, salt, and pepper. Bring to a gentle clean boil, then cover and reduce the heat to low. Simmer for a minimum of 15 minutes or until the rice is tender.
• Fluff and Finish: Remove from heat and let rest for 5 minutes. Now, fluff with a fork and mix in fresh herbs. Sprinkle feta cheese and lemon zest if desired.

Garlic Butter Shrimp with Pilaf

Ingredients For The Garlic Butter Shrimp with Pilaf 

For Garlic Butter Shrimp

• 500 g large shrimp, peeled & deveined
• 3 tbsp butter
• 1 tbsp olive oil
• 4–5 is fond of garlic, finely minced
• ½ tsp paprika
• ½ tsp chili flakes (optional)
• Salt & black pepper, to taste
• 1 tbsp lemon juice
• 1 tbsp chopped parsley (for garnish)

For Rice Pilaf

• 1½ cups basmati or long-grain rice
• 2½ cups chicken or vegetable broth
• 1 small onion, finely chopped
• 2 tbsp butter or olive oil
• 1 bay leaf
• ½ tsp cumin seeds (optional)
• Salt, to taste

Step-by-Step Guide To Preparing The Garlic Butter Shrimp with Pilaf

• Prepare the Rice Pilaf: Rinse under cold water until water runs clear; drain well. Heat butter or fresh oil in a pot over medium heat. Add chopped onion and sauté until soft and translucent. Stir in cumin seeds and bay leaf. Add rice and toast for at a minimum of 1–2 minutes, stirring gently. Pour in broth and add salt. Bring to a boil. Cover, and then reduce the heat to low, and cook for 12–15 minutes. Turn off the heat, let rest 5 minutes, then fluff with a fork.
• Cook Garlic Butter Shrimp: Heat fresh olive oil and butter in a large pan over medium heat. Add minced garlic and sauté for 20–30 seconds until fragrant. Add shrimp in a single layer. Season with salt, pepper, paprika, and chili flakes. Cook for 2–3 minutes per side, until the shrimp turn pink and opaque. Drizzle with lemon juice and remove from heat.
• Serve: Spoon rice pilaf onto plates. Top with garlic butter shrimp. Garnish with fresh parsley and serve hot.

Spiced Lamb and Rice Pilaf

Ingredients For The Spiced Lamb and Rice Pilaf 

For Spiced Lamb

• 500 g lamb (shoulder or leg), cut into small cubes
• 3 tbsp oil or ghee
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ginger paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp cinnamon powder
• ½ tsp paprika or chili powder (optional)
• Salt & black pepper, to taste
• 2 tbsp plain yogurt
• 1 tbsp lemon juice

For Rice Pilaf

• 2 cups basmati rice
• 3 cups lamb or chicken stock
• 2 tbsp ghee or butter
• 2 bay leaves
• 4 green cardamom pods
• 4 cloves
• 1 small cinnamon stick
• Salt, to taste

Optional Garnish

• Fried onions
• Chopped fresh cilantro or parsley
• Toasted almonds or raisins

Step-by-Step Guide To Preparing the Spiced Lamb and Rice Pilaf

• Prepare the Rice: Rinse the fresh basmati rice until the water runs clear. Soak the rice in the clean water for 20–30 minutes; drain well.
• Cook the Spiced Lamb: Heat oil or ghee in a heavy pot over medium heat. Add sliced fresh onions and sauté until golden brown. Stir in garlic and fresh ginger; cook for 1 minute. Add lamb pieces and sear until browned on all sides. Mix in cumin, coriander, cinnamon, paprika, salt, and pepper. Add yogurt and fresh lemon juice, and cook until the oil separates. Add ½ cup water, cover, and simmer for 25–35 minutes until the lamb is tender.
• Make the Pilaf: Push the lamb to one side of the pot or remove it temporarily. Add ghee or butter, along with whole spices (bay leaves, cardamom, cloves, and cinnamon). Stir in drained rice and gently toast for 1–2 minutes. Pour in stock and add salt; bring to a boil.
• Cook & Steam: Cover the pot, carefully reduce the heat to low, and cook for 15 minutes. Turn off the heat and let it rest for 10 minutes. Fluff gently with a fork, mixing the lamb evenly through the rice.
• Serve: Garnish with fried onions, herbs, nuts, or raisins. Serve hot with raita or fresh salad.

FAQ: Near East Rice Pilaf Chicken Recipe

Conclusion

The Near East Rice Pilaf Chicken Recipe is a perfect example of how simple ingredients create a satisfying and flavorful meal. Following these easy cooking steps, you can bring a touch of Middle Eastern-inspired cuisine to your table. This Near East Rice Pilaf Chicken Recipe will surely please, whether for a family dinner or a gathering of friends. Try the Near East Rice Pilaf Chicken today and experience its delightful taste!