Turn-Of-The-Century Chicken Pilau

Oxmoor House
8 to 10 servings


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4 cups chopped cooked chicken
7 cups chicken broth, divided
4 cups uncooked regular rice
4 hard-cooked eggs, chopped
7 slices bacon, cooked and crumbled
1 teaspoon salt
1/2 teaspoon pepper


Combine chicken and 2 cups broth; cover and set aside.

Combine remaining broth, rice, eggs, bacon, and seasonings in a Dutch oven; bring to a boil. Reduce heat; cover and simmer 35 minutes or until liquid is absorbed.

Drain chicken, and gently stir into cooked rice mixture. Cover and let stand 15 minutes or until chicken is thoroughly heated. Spoon into serving dish.

Created date

February 2010