Chicken Recipes


Brown Rice Pilaf with Chicken and Dried Apricots

2 1/2 cups water
1 cup long grain brown rice
4 cooked chicken breasts, grilled, poached or baked
1 cup dried apricots, chopped
2 cups baby spinach leaves
1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
salt to taste
freshly ground black pepper
2 tablespoons fresh goat cheese
1/4 cup chopped walnuts, toasted

Place the water in a medium saucepan with a pinch of salt and bring it to a boil. Add the rice, adjust the heat so that the water is simmering, cover and cook until the rice is tender and the water is absorbed, about 30 to 40 minutes. Let cool. Meanwhile, slice the chicken and set aside. In a large bowl, whisk the vinegar, olive oil, salt and pepper together. Add the rice and toss to combine. Add the chicken, half of the apricots and spinach and toss again. Taste and adjust the seasoning. Transfer the rice mixture to a serving platter or individual plates and garnish with the remaining apricots, goat cheese and walnuts. Serve at room temperature. Serves 4.


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