Charleston Chicken Pilaf

Oxmoor House
6 servings


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1/2 cup butter or margarine
1 (2 1/2- to 3-pound) broiler-fryer, cut up
1 medium onion, chopped
1 cup diced celery
2 cups uncooked regular rice
1 quart chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg


Melt butter in a heavy ovenproof Dutch oven; add chicken, and brown on all sides. Add onion and celery; simmer until vegetables are tender, stirring frequently. Stir in remaining ingredients; bring to a boil.

Bake, covered, at 350° for 20 minutes.

Created date

February 2010