Servings: 4
Notes: Chicken and rice-that ever-popular dinner duo-gets jazzed up with tangy radishes in Chicken and Radish Pilaf. Quartered radishes are added during the last five minutes of cooking time to slightly soften their crisp texture and zesty taste.
1 pound boned and skinned chicken breasts, cubed
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons olive oil, divided
1 large onion, chopped (about 1 cup)
1 cup converted rice (uncooked)
1 teaspoon minced garlic
1 14-ounce can ready-to-serve chicken broth
1/4 teaspoon dried thyme leaves
1 10-ounce package frozen broccoli flowerets, thawed
1 6-ounce bag radishes, quartered (about 1-1/2 cups)
Sprinkle chicken with salt and pepper. In a large skillet heat 2 tablespoons of the olive oil over high heat. Add half the chicken; cook and stir until browned, about 4 minutes. Remove to a bowl. Repeat with remaining chicken. To skillet, add remaining 2 tablespoons olive oil; stir in onion, rice and garlic. Cook and stir until rice is golden, about 5 minutes. Add chicken broth, 1/4 cup water and thyme. Bring to a boil; reduce heat and simmer, covered, until rice is almost tender, about 15 minutes. Stir in chicken, broccoli and radishes. Cover and cook until rice is tender, about 5 minutes.
Notes: Chicken and rice-that ever-popular dinner duo-gets jazzed up with tangy radishes in Chicken and Radish Pilaf. Quartered radishes are added during the last five minutes of cooking time to slightly soften their crisp texture and zesty taste.
1 pound boned and skinned chicken breasts, cubed
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons olive oil, divided
1 large onion, chopped (about 1 cup)
1 cup converted rice (uncooked)
1 teaspoon minced garlic
1 14-ounce can ready-to-serve chicken broth
1/4 teaspoon dried thyme leaves
1 10-ounce package frozen broccoli flowerets, thawed
1 6-ounce bag radishes, quartered (about 1-1/2 cups)
Sprinkle chicken with salt and pepper. In a large skillet heat 2 tablespoons of the olive oil over high heat. Add half the chicken; cook and stir until browned, about 4 minutes. Remove to a bowl. Repeat with remaining chicken. To skillet, add remaining 2 tablespoons olive oil; stir in onion, rice and garlic. Cook and stir until rice is golden, about 5 minutes. Add chicken broth, 1/4 cup water and thyme. Bring to a boil; reduce heat and simmer, covered, until rice is almost tender, about 15 minutes. Stir in chicken, broccoli and radishes. Cover and cook until rice is tender, about 5 minutes.
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