Creamy Pilaf with Velvet and Chicken
A comforting and creamy vegetarian pilaf dish with a velvet texture, accompanied by tender chicken.
Ingredients
- ●1 pound chicken breast
- ●1 cup uncooked white rice
- ●2 cups chicken broth
- ●1/2 teaspoon saffron threadssoaked in 2 tablespoons hot water
- ●2 tablespoons melted butter
- ●1 tablespoon dried parsley
- ●1/2 teaspoon dried thyme
- ●1 cup velvet cream
Instructions
- 1
Heat 2 tablespoons of butter in a large skillet over medium-high heat.
- 2
Add chicken breast and cook until browned on both sides, about 5-6 minutes. Remove from skillet and set aside.
- 3
In the same skillet, add soaked saffron threads and 1/2 teaspoon of thyme. Cook for 1 minute.
- 4
Add uncooked rice to the skillet and cook for 1-2 minutes, until lightly toasted.
- 5
Add chicken broth to the skillet, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until liquid is absorbed.
- 6
Stir in melted butter, cooked chicken, dried parsley, and velvet cream. Mix well to combine.
- 7
Season with salt and pepper to taste.
- 8
Serve warm, garnished with additional parsley if desired.