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One Pot Chicken and Rice Pilaf

One Pot Chicken and Rice Pilaf
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One Pot Chicken and Rice Pilaf is a comforting, flavorful, and easy-to-make dinner recipe that combines tender chicken and aromatic, perfectly seasoned rice in a single pot. This fuss-free meal boasts warm spices, fresh herbs, and optional vegetables, delivering a nutritious and satisfying dish that’s ideal for weeknights or special occasions.

Ingredients

Scale

Protein

  • 4 chicken thighs or breasts, bone-in or boneless

Grains

  • 1 ½ cups long grain rice

Aromatics

  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Liquids

  • 3 cups chicken broth

Spices

  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon turmeric
  • Salt and pepper, to taste

Fats

  • 2 tablespoons olive oil or butter

Fresh Herbs (for garnish)

  • 2 tablespoons chopped parsley or cilantro

Optional Vegetables

  • ½ cup diced carrots
  • ½ cup peas
  • ½ cup diced bell peppers

Optional Add-Ins and Variations

  • Chili flakes or diced jalapeños for heat
  • Toasted almonds or pine nuts for crunch
  • Alternate herbs such as dill, thyme, or rosemary
  • Alternative grains: quinoa or bulgur instead of rice

Instructions

  1. Prepare and Brown the Chicken: Season the chicken pieces 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, sealing in juices and building a flavorful base for the pilaf.
  2. Sauté Aromatics: Remove the chicken temporarily from the pot. Add chopped onions and minced garlic to the same pot and sauté until fragrant and translucent, scraping up any browned bits left behind.
  3. Add Spices and Rice: Stir in the cumin, coriander, turmeric, and additional salt and pepper as desired. Toast the spices lightly to release their oils. Mix in the rice, tossing to coat every grain evenly with the aromatic blend.
  4. Combine Broth and Chicken: Pour in the chicken broth and stir to combine. Nestle the browned chicken pieces on top of the rice. Bring the mixture to a boil.
  5. Simmer Until Done: Once boiling, reduce heat to low and cover the pot tightly. Let it simmer for 20 to 25 minutes, or until the rice is tender and the chicken is fully cooked. Avoid lifting the lid during cooking to maintain steam and even heat.
  6. Finish with Fresh Herbs: Remove the pot from heat and let the pilaf rest, covered, for 5 minutes. Garnish with freshly chopped parsley or cilantro before serving for a vibrant brightness.

Notes

  • Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution.
  • Toast rice before cooking to enhance texture and add a subtle nutty flavor.
  • Avoid stirring the rice while simmering to keep it fluffy and prevent it from becoming mushy.
  • Bone-in chicken adds more richness and moisture than boneless; adjust cooking time as needed.
  • Adjust broth quantity slightly if using brown rice, quinoa, or bulgur to accommodate longer cooking times.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze cooled pilaf in portioned, freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating.
  • Reheat gently with a splash of broth or water to restore moisture and fluffiness.
  • Substitute vegetable broth or water plus extra seasoning if chicken broth is unavailable.
  • To increase heat, add chili powder, cayenne pepper, or fresh chopped chilies when adding spices.

Nutrition

Keywords: one pot, chicken, rice pilaf, easy dinner, gluten free, comfort food, stovetop meal, quick recipe, healthy dinner

Find it online: https://mealsbymary.com/one-pot-chicken-and-rice-pilaf/