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Eggplant Chicken Pilaf


Submitted by ZC Mittl   Truly the most one-of-a-kind well-rounded dinner you’ll ever eat! The combination of spices and textures is out of this world. Plus, it’s super healthy!


1. Place cubed vegetables in a baking pan. Season generously with oregano and black pepper. Cover and bake on 350 degrees Fahrenheit until soft, about 2-3 hours. (There is no need to add salt. The chicken will give it all the flavor/salt it needs)
2. Place chicken bottoms in another baking pan and season with Mr. Flavor. Cover and bake 3 hours on 350 degrees until tender and fall off the bone soft. Remove chicken from bones and discard bones.
3. In a nonstick skillet, add 16 oz of the vegetables, 8 oz chicken and 8 oz rice. Add 2-3 tablespoons olive oil. On medium heat, sear mixture until browned with some crispy edges. Mix every 5 minutes to ensure even results. (You can break up some of the bigger pieces chicken while searing for a more even bite.)


I prepare in bulk the vegetables and rice and freeze and bake only the chicken that day for a quick and easy supper. (Yes! You can also freeze the chicken in advance after removing the bones and fat.)