Daniel P. Barron

Chicken Pilaf

Wednesday, April 24, 2019 

This recipe is for one serving, but the chicken marinade is for two servings. I prepare two and then cook them one at a time.


  • 1 cup white rice
  • 3 TBS unsalted butter
  • 1 chicken breast
  • 1 jalepeno
  • 1 cup mushrooms
  • 1/4 cup walnut oil
  • 1/4 cup balsamic vinegar
  • 1/2 TSP ground nutmeg
  • 1/2 TSP garlic powder
  • ground black pepper
  • salt


  • 3 quart saucepan
  • small frying pan
  • ziplock plastic bag


  1. Make several shallow cuts to the top of the chicken breast(s)i and put it in the plastic bag.
  2. Add the walnut oil, balsamic vinegar, nutmeg, garlic powder, and 1/2 TSP of ground black pepper to the bag. Seal it up without pressing the air out and shake it around to mix the ingredients. Open it a little to press the air out, reseal it,ii and put it in the refrigerator for at least a day.
  3. Start preheating oven to 350 degrees.
  4. Chop up the jalepeno and mushrooms and start frying them with 1 TBS butter.iii
  5. Start the pilaf.
  6. Form the jalepeno and mushrooms into a bed for the chicken, place the chicken on top, and put it in the oveniv for 35 minutes.
  7. Ideally, the chicken should be done before the pilaf; let it rest in the frying pan. When the rice is done, cut up the chicken,v put it on the rice, and pour the rest of the frying pan out over it all.

2 Responses


    Sounds great I cant eat rice but
    Sounds delicious

  2. I suppose you could substitute pasta for rice, or leave it out altogether and just have the chicken with vegetables.

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