Description
A comforting and flavorful one-pot chicken and rice pilaf combining tender chicken thighs, long-grain rice, aromatic spices, and fresh herbs for a quick, fuss-free, and wholesome meal perfect for busy weeknights.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken thighs
Grains
- 1 cup long-grain white rice
Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids
- 2 ½ cups chicken broth (preferably warm)
Spices
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 teaspoon paprika
- Salt and pepper to taste
Fats
- 2 tablespoons olive oil or butter
Vegetables (Optional)
- ½ cup peas
- ½ cup diced carrots
Garnish
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Prepare the Chicken: Pat the chicken thighs dry and season them with salt, pepper, and your choice of spices. Heat olive oil in a large pot over medium-high heat, then add the chicken. Brown each side for about 3-4 minutes until golden but not fully cooked. Remove and set aside.
- Sauté Aromatics: In the same pot, add diced onions and minced garlic. Sauté for 2-3 minutes until fragrant and softened, scraping up any browned bits from the chicken to deepen the flavor base.
- Toast the Rice: Add the rice to the pot with the onions and garlic. Stir to coat the grains in oil, toasting them lightly for about 2 minutes. This step adds a nutty flavor and prevents the rice from sticking.
- Add Broth and Spices: Pour in the chicken broth and sprinkle in cumin, turmeric, paprika, and salt. Stir to combine everything evenly. Return the browned chicken thighs back to the pot, nestling them into the rice mixture.
- Simmer and Cook: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is tender and the chicken is cooked through. Avoid lifting the lid to keep the steam trapped.
- Add Veggies and Finish: If using peas or carrots, toss them in during the last 5 minutes of cooking. Once done, fluff the rice with a fork, sprinkle chopped fresh parsley or cilantro over the top, and serve warm.
Notes
- Pat Chicken Dry: Ensures better browning and richer flavor.
- Use Warm Broth: Helps maintain even cooking and reduces simmer time.
- Don’t Stir After Adding Liquid: Prevents rice from becoming mushy.
- Let It Rest: After cooking, keep the pot covered and off the heat for 5 minutes to steam the rice perfectly.
- Adjust Spices to Taste: Start with less and add more if you like it stronger.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg