A chicken pilaf recipe, made with rice, boneless chicken breasts, wine, chicken broth, onions, and seasonings.

Ingredients

• 1  (2 1/2-pound) whole chicken
• 2  celery ribs, cut in half
• 2  carrots
• 1  medium onion
• 1 1/2  quarts water
• 1  teaspoon  salt
• 1/2  teaspoon  garlic salt
• 1/2  teaspoon  pepper
• 1  cup  uncooked long-grain rice

Directions

• Bring first 8 ingredients to a boil in a Dutch oven. Reduce heat, and simmer 1 hour or until chicken is done. Remove from heat; let stand in broth 1 hour.
• Remove chicken, and cool slightly; reserve 1 2/3 cups broth. Skin and bone chicken, and cut into bite-size pieces.
• Bring chicken, reserved broth, and rice to a boil in a large saucepan. Cover, reduce heat, and cook 20 minutes or until broth is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Fluff with a fork.