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Pimiento Chicken

Pimiento Chicken recipe image
This elegant Pimiento Chicken dish combines tender, pan-seared chicken breasts with a vibrant bed of saffron-infused rice. The rice is simmered with chicken broth, white wine, fresh mushrooms, and sweet peas, creating a rich and aromatic base that complements the savory chicken. Bright red pimientos add a pop of color and mild sweetness, while a sprinkle of grated Parmesan cheese provides a salty, nutty finish. It is a sophisticated yet simple meal that feels special enough for a dinner party but is easy enough for a weeknight.
Cooking Method: ,
Cuisine:
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Difficulty: Advanced
Servings: 4
Calories: 460
Description
This elegant Pimiento Chicken dish combines tender, pan-seared chicken breasts with a vibrant bed of saffron-infused rice. The rice is simmered with chicken broth, white wine, fresh mushrooms, and sweet peas, creating a rich and aromatic base that complements the savory chicken. Bright red pimientos add a pop of color and mild sweetness, while a sprinkle of grated Parmesan cheese provides a salty, nutty finish. It is a sophisticated yet simple meal that feels special enough for a dinner party but is easy enough for a weeknight.
Ingredients
  • Chicken breasts w/o skin
  • Vegetable oil
  • Chopped onion
  • Garlic cloves minced
  • White rice long grain
  • Mushrooms, fresh
  • Chicken broth, canned
  • White table wine
  • Saffron
  • Peas, frozen
  • Pimientos, jar
  • Parmesan grated
Directions
  1. 1
    Trim chicken breasts, removing any visible fat, and cut them in half lengthwise to create thinner cutlets if desired.
  2. 2
    Heat vegetable oil in a large skillet over medium-high heat.
  3. 3
    Add chicken breasts to the hot skillet and cook for about 6 minutes, turning once, until cooked through with no pink remaining.
  4. 4
    Remove chicken from the skillet and set aside on a plate, keeping warm.
  5. 5
    In the same skillet, reduce heat to medium and add chopped onion and minced garlic.
  6. 6
    Sauté onions and garlic until softened and translucent, about 3-4 minutes.
  7. 7
    Stir in the long-grain white rice and sliced mushrooms, cooking for another minute to toast the rice slightly.
  8. 8
    Pour in the chicken broth, white wine, and saffron threads.
  9. 9
    Add 1/4 teaspoon of black pepper and stir to combine all ingredients.
  10. 10
    Bring the mixture to a rolling boil.
  11. 11
    Reduce heat to low, cover the skillet tightly with a lid, and simmer for 20 minutes, or until the rice is tender and liquid is absorbed.
  12. 12
    Remove from heat and stir in the frozen peas and drained pimientos.
  13. 13
    Cover again and let stand for 5 minutes to allow peas to thaw and heat through.
  14. 14
    To serve, spoon the rice mixture onto plates and place a chicken breast on top.
  15. 15
    Sprinkle grated Parmesan cheese over the chicken and rice before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 460kcal
% Daily Value *
Total Fat 16.8g26%
Saturated Fat 4.8g24%
Cholesterol 172mg58%
Sodium 212mg9%
Total Carbohydrate 8.3g3%
Dietary Fiber 1.7g7%
Sugars 2.1g
Protein 60.2g121%

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

Read it online: https://www.chefs-mate.com/recipe/pimiento-chicken/