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 oven iv 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.
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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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