Recipe By Daphne Keble
Rating
Published May 5th
Three Pepper Pilaf
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 467.4

A rice based dish with a rainbow bell pepper twist.

Recipe Ingredients

  • 4 skinless chicken thighs
  • 3 cups chicken stock
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon ground turmeric
  • 4 ounces fresh mushrooms, sliced
  • 12 ounces uncooked white rice
  • 3 tomatoes, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, thinly sliced

Cooking Directions

  1. 1 In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
  2. 2 In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.

Nutrition Facts

  • Calories 467.4
  • Carbohydrate 83.1 g
  • Cholesterol 57.9 mg
  • Fat 4.4 g
  • Fiber 4.9 g
  • Protein 23.3 g
  • Saturated Fat 1.1 g
  • Sodium 551 mg
  • Sugar 8.2 g

Reviews

  1. I got so many compliments on this! We finished it off in no time it was so good! I use brown rice which I cooked in chickn broth or stock boiled chicken breast in chicken stock/ broth (sometimes I use the leftover stock from boiling the chicken to cook the rice in so we don't - Read more ...
  2. I made this for the first time and I'm not really a "try new things" person it was FANTASTIC! my 2 year old loved it...not too spicy not too bland. It was so delicious. I just bolied the chicken all day long in the broth and spices. At the end I added all the other - Read more ...
  3. Considering all the fresh vegestables in this recipe I was expecting a very flavorful dish. Although it smelled good I found this to be vitually tasteless. It also required a fair amount of prep work due to all the chopping. The portions are also very large and I'm not sure what to do with all - Read more ...
  4. Awesome! I think the turmeric is an important part. I bought it for this recipe and really liked it. I used frozen chicken breasts (2). I added more water to the stock (maybe about 3 cups more) to cover the chicken. Boiled until they looked cooked(about 10-15 minutes) then put them on a plate to - Read more ...
  5. I didn't have turmeric so I substituted oregano and thyme. I liked this ok with rice but the second time I made it I used couscous instead. I also sauteed the peppers mushrooms tomatoes and garlic with some onion in olive oil for a few minutes and added all after the rice/couscous was cooked. Much - Read more ...
  6. Had two chicken thighs and three pepper halves and was looking for a recipe. This fit the bill. Decided to make half a recipe planning to follow it exactly. If you cook the rice 20 minutes before adding the peppers I felt you would have raw peppers and rice mush so added the peppers about - Read more ...
  7. What a great rice dish!! I followed the recipe exactly. My whole family loved it including my picky 3 and 14 year old kids.
  8. Wow! This is so great and really colorful which is always nice. It says it serves 4 but these are big servings and we got 5 out of it with no modifications.
  9. This is a delicious recipe!