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Linda Shepherd's Creole Chicken Pilaf

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons vegetable oil

    2. 1 medium onion, diced

    3. 2 teaspoons minced garlic

    4. 3/4 cup diced ham

    5. 1/2 teaspoon dried thyme

    6. 1/2 teaspoon salt

    7. 1/2 teaspoon freshly ground black pepper

    8. 3/4 cup long-grain rice

    9. 1 1/4 cups chicken broth or stock

    10. 1 can (14 to 15 ounces) crushed tomatoes with green chilies

    11. 2 boneless, skinless chicken breasts, poached and shredded halves (about 3/4 pound)

    12. Fresh tomato, chopped, for garnish

    13. Hot pepper sauce

    Instructions Jump to Ingredients ↑

    1. Heat 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. Push ham mixture to one side. Add rice to the pan; brown. Add thyme, salt, pepper and broth. Stir once, then bring to a boil, cover, reduce heat and simmer 15 minutes.

    2. Add tomatoes and chicken, stir gently and briefly, then cover and cook 5 minutes. Turn off heat and let stand 5 minutes.

    3. Garnish with fresh tomato and serve with hot pepper sauce.

    4. Makes 4 servings.

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