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Charleston Chicken Pilaf

Yield 6 servings


  • 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

How to Make It

  1. 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.

  2. Bake, covered, at 350° for 20 minutes.

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