If you prefer not to eat the skin of the chicken, remove it after cooking. Retaining the skin during the cooking process helps keep the moisture in the meat and adds very little fat.
Pilaf is a method of cooking dried grain (like rice) by browning it and then simmering it until it is tender. The browning helps to create a nutty flavor and to lock the starch inside the kernels so that the finished grains of rice remain separate. The process takes time and considerable attention, but by switching to instant brown rice (in which separate grains are guaranteed), you can simply saute some onion, add the remaining ingredients, and simmer for 5 minutes.
*White confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.
