Description

A flavorful One Pot Chicken and Rice Pilaf featuring tender chicken thighs or breasts simmered with aromatic spices, vegetables, and fluffy long grain rice, all cooked together in a single pot for an easy and satisfying meal.

Ingredients

Units Scale

Protein and Main Ingredients

4 chicken thighs or breasts, bone-in or boneless
1 1/2 cups long grain rice
3 cups chicken broth

Vegetables and Aromatics

1 medium onion, chopped
3 cloves garlic, minced
1/2 cup diced carrots
1/2 cup peas
1/2 cup diced bell peppers

Spices and Seasonings

1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
Salt and pepper, to taste
Chili flakes or diced jalapeños for heat (optional)

Fats and Garnishes

2 tablespoons olive oil or butter
2 tablespoons chopped parsley or cilantro
Toasted almonds or pine nuts for crunch (optional)

Optional Alternatives

Alternate herbs such as dill, thyme, or rosemary
Alternative grains: quinoa or bulgur instead of rice

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Instructions

Prepare and Brown the Chicken: Season the chicken pieces generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the chicken and sear each side until golden brown to lock in the juices and create a flavorful base for the pilaf.
Sauté Aromatics: Remove the chicken temporarily from the pot. In the same pot, add chopped onions and minced garlic. Sauté until fragrant and translucent, scraping up any browned bits left behind by the chicken to deepen the flavor.
Add Spices and Rice: Stir in cumin, coriander, turmeric, and additional salt and pepper as desired. Toast the spices lightly to release their essential oils, then add the rice, tossing well to coat every grain with the aromatic mixture.
Combine Broth and Chicken: Pour in the chicken broth and stir everything together. Nestle the browned chicken pieces on top of the rice without stirring. Bring the mixture to a boil over medium-high heat.
Simmer Until Done: Once boiling, reduce the heat to low. Cover the pot tightly and let it simmer gently for 20 to 25 minutes, or until the rice is tender and chicken is fully cooked through. Avoid lifting the lid during cooking to maintain steam and even heat.
Finish with Fresh Herbs: Remove the pot from heat and allow the pilaf to rest, covered, for 5 minutes to let the flavors meld. Garnish with freshly chopped parsley or cilantro. Optionally sprinkle toasted almonds or pine nuts for added crunch before serving.

Notes

You can substitute chicken thighs with breasts or even turkey pieces according to your preference.
For added heat, include chili flakes or fresh diced jalapeños when adding the spices.
To make this dish gluten-free, ensure the chicken broth used is gluten-free certified.
Alternative grains like quinoa or bulgur can be used instead of rice for different textures and nutrition.
Adding vegetables like peas, carrots, and bell peppers adds color, nutrients, and a sweet crunch to the pilaf.
For a nutty texture, garnish with toasted almonds or pine nuts just before serving.
Covering and resting after cooking helps finish the rice fluffy and enhances flavors.