One Pot Chicken and Rice Pilaf
One Pot Chicken and Rice Pilaf is a comforting, flavorful way to enjoy a wholesome dinner with minimal effort. This savory one-pot dish, with its warm spices and tender chicken, is perfect for busy weeknights or cozy gatherings. Cook up this hearty chicken pilaf, garnish with fresh herbs, and savor a delicious, aromatic treat!
Ingredients
- 4 boneless skinless chicken thighs (about 1 lb/450g)
- 1 cup 200g long-grain white rice (e.g., basmati)
- 1 medium onion diced
- 3 garlic cloves minced
- 2 cups 480ml low-sodium chicken broth
- 1 cup 150g carrots, diced (optional)
- ½ cup 75g frozen peas (optional)
- 2 tbsp 30ml olive oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley or cilantro chopped
Instructions
Prep the Chicken
- I pat 4 chicken thighs dry and season with ½ tsp salt, ¼ tsp pepper, and a pinch of cumin. In a large pot over medium-high heat, I heat 2 tbsp olive oil and brown the thighs for 3–4 minutes per side until golden. I remove and set aside for this One Pot Chicken and Rice Pilaf.
Sauté Aromatics
- In the same pot, I add diced onion and minced garlic, sautéing for 2–3 minutes until fragrant, scraping up browned bits for a rich savory one-pot dish.
Toast the Rice
- I add 1 cup rice to the pot, stirring to coat in oil and toasting for 2 minutes to boost flavor in this hearty chicken pilaf.
Add Broth and Spices
- I pour in 2 cups chicken broth, add 1 tsp cumin, ½ tsp turmeric, ½ tsp paprika, and a pinch of salt, stirring well. I nestle the chicken thighs back into the pot for this aromatic rice skillet.
Simmer the Pilaf
- I bring the mixture to a gentle boil, then reduce to low, cover, and simmer for 20–25 minutes until rice is tender and chicken reaches 165°F (74°C), keeping the lid on to trap steam for this savory one-pot dish.
Add Veggies and Finish
- I add 1 cup carrots and ½ cup peas (if using) in the last 5 minutes. Once done, I fluff the rice with a fork, sprinkle 2 tbsp parsley or cilantro, and serve warm, savoring this hearty chicken pilaf.
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.