Dinner

Rice and Chicken Pilaf with Dried Currants and Toasted Almonds is for Dinner.

Rice and Chicken Pilaf with Dried Currants and Toasted Almonds takes 10 minutes to prepare.

Rice and Chicken Pilaf with Dried Currants and Toasted Almonds takes 20 minutes to cook.

Rice and Chicken Pilaf with Dried Currants and Toasted Almonds makes 4 servings.

The ingredients for Rice and Chicken Pilaf with Dried Currants and Toasted Almonds are:

* 1 tablespoon olive oil
* 1 onion, cut through root end into 1/4-inch-thick wedges
* 16 ounces skinless boneless chicken breast cut crosswise into 1/4-inch-wide strips
* 1 garlic clove, minced
* 1 1/2 cups arborio rice or medium-grain white rice
* 1/4 cup dried currants
* 2 cinnamon sticks, broken in half
* 4 cups canned low-salt chicken broth
* 2 tablespoons sliced almonds, toasted

Here is how you make Rice and Chicken Pilaf with Dried Currants and Toasted Almonds:

Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and saut? until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; saut? until chicken is no longer pink, about 4 minutes. Stir in rice, currants, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon. Sprinkle with almonds.Number of Servings: 4Recipe submitted by SparkPeople user MRSDQ1406.

The nutritional information for Rice and Chicken Pilaf with Dried Currants and Toasted Almonds is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 465.2

• Total Fat: 7.6 g
• Cholesterol: 53.3 mg
• Sodium: 794.3 mg
• Total Carbs: 66.8 g
• Dietary Fiber: 3.8 g
• Protein: 31.8 g