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Creole chicken pilaf




Source of Recipe


the web


List of Ingredients




2 tablespoons vegetable oil
1 medium onion, diced (or substitute 1 cup frozen, cut up)
2 teaspoons minced garlic (about 4 cloves)
¾ cup diced ham
½ teaspoon thyme
½ teaspoon salt
½ teaspoon (freshly ground) black pepper
¾ cup long-grain rice
14 to 15 ounces canned, crushed tomatoes
2 boneless, skinless chicken breast halves (about 12 ounces), cut into thin strips

Recipe



Heat vegetable oil in a large pot over medium-high heat until very hot. Add onion and cook, stirring occasionally, for 2 minutes, or until it begins to soften. Add garlic and ham and cook until ham begins to brown. Add thyme, salt, pepper, rice, and 1¼ cups water. Stir once, then bring to a boil, cover, reduce heat and simmer 15 minutes.

Add tomatoes and chicken to the pot, stir gently and briefly, cover and cook 5 minutes more. Turn off heat, and let stand 5 minutes. Serve on plates or platter. Serve with green beans, or green vegetable or salad of choice. Pass hot red pepper sauce if desired.

Serves 4.