4 cups water (with 1 1/2 Tbsp chicken bouillon) or chicken stock
4-5 cloves garlic, minced
salt and pepper, to taste
Instructions
Fry up bacon in large skillet till crisp. Drain off most of fat, and add celery. Let cook for 2-3 minutes, add garlic and cook another minute.
Add chicken, rice and broth. Bring to a boil on high heat, then cover and simmer on low for 15 minutes. Turn off heat, let sit covered for 5 minutes, then fluff with a fork and serve!
Originally Submitted
5/4/2009
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