If I'm correct, its called Chicken Pilau more often (I guess there are different variations of the word). I hope the below helps!
CAROLINA CHICKEN PILAU
Yields: 4 main-dish servings
Cook Time: About 45 minutes
Total Time: About 65 minutes
INGREDIENTS:
1 teaspoon olive oil
4 small bone-in chicken-breast halves (about 23/4 pounds), skin removed
2 slices bacon, cut in 1/4-inch dice
1 large onion, cut lengthwise in half then thinly sliced crosswise
1 cup long-grain white rice
1 can (14 1/2 ounces) chicken broth (13/4 cups)
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup loosely packed fresh parsley leaves, chopped
DIRECTIONS:
1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook about 8 minutes or until golden, turning over once. Transfer chicken to plate. Reduce heat to medium; add bacon and cook 4 minutes or until browned, stirring frequently. Remove bacon with slotted spoon to small bowl. Discard all but 2 teaspoons bacon fat from skillet.
2. Add onion to same skillet and cook, covered, 10 minutes or until tender and lightly browned, stirring occasionally. Add rice and stir until evenly coated. Stir in bacon, broth, salt, pepper, and 1/2 cup water. Return chicken to skillet; heat to boiling over medium-high heat. Reduce heat to medium-low and cook, covered, 20 to 25 minutes or until juices run clear when chicken is pierced with tip of knife and rice is tender. Sprinkle with parsley to serve.
LOW COUNTRY CHICKEN PILAU
From Diana Rattray,
A Southern chicken and rice recipe, chicken pilau, made with rice and chicken pieces.
INGREDIENTS:
1 tablespoons olive oil
1 cup chopped onion
1/2 cup diced ham or bacon
1/2 green bell pepper, coarsely chopped
1 rib celery, diced
2 cups long-grain rice
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
2 cups chicken broth
1 can whole tomatoes (or 1 cup fresh, peeled and chopped)
2 cups cooked cubed chicken
salt and pepper, to taste
2 tablespoons minced parsley
PREPARATION:
In a large deep skillet or Dutch oven, heat the olive oil; add the ham or bacon. Sauté until meat is lightly browned. Add the chopped onion, green pepper, and celery. Sauté until the onion is tender.
Add the rice and sauté, stirring, until lightly browned. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the 2 cups chicken broth and tomatoes to the skillet. Cover and simmer 25 minutes, or until the rice is tender and liquid absorbed. Stir the cooked chicken into the rice; heat through, about 2 to 3 minutes. Taste and add salt and pepper, if needed. Turn onto a platter; sprinkle with minced parsley, if desired. Serves 6.
