LibreRecipes

Rice and Chicken Pilaf with Dried Currants and Toasted Almonds

Rating

1 tablespoon olive oil

1 onion, cut through root end into 1/4-inch-thick wedges

12 ounces skinless boneless chicken thighs, 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

Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté 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.