Smoked Chicken Breast and Brown Rice Pilaf
Experience the delightful ‘pop’ with every bite! Smoked Chicken Breast Brown Rice Pilaf – a rich and special dish.
Introducing a recipe for chicken breast pilaf made with plenty of smoked chicken breast, perfect for a special meal. Pilaf is a type of fried rice, but unlike typical Korean fried rice, it’s a Middle Eastern dish where rice is first sautéed in oil or butter, then cooked with broth, and finally stir-fried with ingredients. The grains of rice in pilaf are more distinct and plump compared to the sticky rice used in Korean fried rice. This recipe uses brown rice instead of white rice for a healthier and nuttier flavor, but you can certainly use regular rice as well. Enjoy the satisfying texture of each grain and the savory smoked chicken breast!
Ingredients
- 1 pack Smoked Chicken Breast
- 1 cup Brown Rice
- 1 cup Black Rice
- 1/4 Carrot
- 1/4 Bell Pepper (use various colors for visual appeal)
- 1/4 Cabbage or 1/2 Onion
- 10g Chives or a small amount of Green Onion
- 2-3 cups Dashi Broth or Chicken Broth
- 1-2 Tbsp Soy Sauce (adjust to taste)
- Pinch of Salt
- 1-2 Tbsp Oil (olive oil recommended) or Butter
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, wash the rice (brown rice and black rice) thoroughly and soak it for about 1 hour. After soaking, drain the rice well in a sieve to remove excess water. This prevents the rice from becoming mushy when cooked.
Step 2
Dice all the vegetables (carrot, bell pepper, cabbage or onion) into small, 0.5cm cubes, suitable for fried rice. Feel free to use any leftover vegetables from your refrigerator. (e.g., zucchini, mushrooms, etc.)
Step 3
Cut the smoked chicken breast into cubes similar in size to the diced vegetables. Smoked chicken breast already has flavor, which adds to the dish’s savory notes.
Step 4
In a pot, melt butter or heat oil over low heat. Sauté the minced garlic until fragrant. Add the soaked rice and a pinch of salt, then stir-fry until the rice grains become translucent. It’s important to sauté the rice until each grain is well-coated and slightly toasted, about 3-5 minutes – keep stirring until your arm gets tired! Once the rice is thoroughly sautéed, pour in an equal amount of warm dashi or chicken broth. Cover the pot and cook the rice. Once it comes to a boil over medium-high heat, reduce the heat to low and simmer for 10-15 minutes. When most of the liquid has evaporated, taste a grain of rice; if it’s still firm, add a little more broth and cover again, letting it steam on very low heat for about 5 minutes.
Step 5
While the rice is cooking, heat 1 Tbsp of oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant. Be careful not to burn the garlic.
Step 6
Once the garlic is aromatic, add all the diced vegetables and stir-fry over medium heat. When the vegetables begin to soften slightly and turn translucent, add the cubed smoked chicken breast and sauté briefly until heated through.
Step 7
Add the cooked rice (prepared with broth) to the skillet with the sautéed vegetables and chicken. Gently break up any clumps of rice with a spatula and stir-fry everything together until well combined.
Step 8
Finally, add 1-2 Tbsp of soy sauce or store-bought teriyaki sauce and stir-fry to evenly coat all the ingredients. Adjust the seasoning to your preference. You can also use salt for the final seasoning.
Step 9
Finish by adding chopped chives or green onions and mixing them in lightly. For an even more impressive meal, you can grill the smoked chicken breast whole and serve it on the side. Enjoy the delightful texture of the rice grains and the rich flavor of the smoked chicken breast!
