Chicken With Sweet Potato Pilaf

This dish marries the earthy depth of wild rice and wheat berries with the natural sweetness of shredded sweet potatoes. The grains are simmered until tender, creating a fluffy pilaf that serves as the perfect bed for succulent chicken breasts. The chicken is poached in a savory broth infused with red wine vinegar and soy sauce, then finished with a light, glossy cornstarch-thickened sauce. It&# 226;ÂÂs a balanced, wholesome meal that offers a nice contrast between the chewy grains and soft vegetables. Ideal for weeknight dinners or cozy weekend lunches, this recipe brings a rustic, home-style elegance to your table without requiring complex techniques. ItÃ¢ÂÂs hearty enough for cooler evenings yet light enough for a satisfying everyday meal.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 100.1

Description

This dish marries the earthy depth of wild rice and wheat berries with the natural sweetness of shredded sweet potatoes. The grains are simmered until tender, creating a fluffy pilaf that serves as the perfect bed for succulent chicken breasts. The chicken is poached in a savory broth infused with red wine vinegar and soy sauce, then finished with a light, glossy cornstarch-thickened sauce. It&# 226;ÂÂs a balanced, wholesome meal that offers a nice contrast between the chewy grains and soft vegetables. Ideal for weeknight dinners or cozy weekend lunches, this recipe brings a rustic, home-style elegance to your table without requiring complex techniques. ItÃ¢ÂÂs hearty enough for cooler evenings yet light enough for a satisfying everyday meal.

Ingredients

1/4 cups Wild rice
3/4 cups Water
1/4 cups Wheat berries
2 tablespoons Red wine vinegar
2/3 cups Coarsely shredded sweet
1 tablespoons Sodium-reduced soy sauce

Directions

1
Rinse the chicken breasts, pat them dry with paper towels, and set aside.
2
In a medium saucepan, combine 1 cup water, wild rice, and wheat berries.
3
Bring the water to a boil, then reduce heat to low, cover, and simmer for 40 minutes.
4
Add the coarsely shredded sweet potato to the pot, cover, and continue simmering for 10-20 minutes until grains are tender and liquid is absorbed.
5
While the grains cook, prepare the sauce base: In an 8-inch skillet, combine 3/4 cup water, red wine vinegar, soy sauce, instant chicken bouillon granules, and black pepper.
6
Bring the skillet mixture to a boil over medium-high heat.
7
Gently add the chicken breasts to the boiling liquid.
8
Reduce heat to low, cover the skillet, and simmer for 15 minutes.
9
Turn the chicken breasts over, cover, and simmer for 5 more minutes or until the chicken is cooked through and tender.
10
Transfer the cooked chicken and the pilaf to serving plates and cover to keep warm.
11
Reserve the cooking liquid remaining in the skillet.
12
In a small bowl, stir the cornstarch into 1 tablespoon of cold water until smooth.
13
Pour the cornstarch mixture into the reserved cooking liquid in the skillet.
14
Cook over medium heat, stirring constantly, until the sauce thickens and bubbles.
15
Continue stirring and cooking for 2 more minutes to ensure the sauce is glossy and fully thickened.
16
Serve the pilaf topped with chicken and drizzled with the warm sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 100.1kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 17.3mg1%
Total Carbohydrate 24.2g9%
Dietary Fiber 1.8g8%
Sugars 12.8g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, sweet potato, wild rice, wheat berries, pilaf, one-pot meal, healthy dinner, gluten-free grain, soy sauce, red wine vinegar, comfort food, weeknight dinner, simmered chicken, grain bowl, nutritious, family meal

Read it online: https://www.chefs-mate.com/recipe/chicken-with-sweet-potato-pilaf/