Chicken and Rice Pilaf Oamc
Discover the ultimate comfort food with this hearty and flavorful Chicken and Rice Pilaf OAMC (Once-A-Month Cooking) recipe. Tender, golden-seared chicken breasts are nestled in a fragrant medley of aromatic garlic, onions, and dried thyme, paired with fluffy long-grain white rice simmered in rich chicken broth. Diced carrots and vibrant green peas add a pop of color and nutrition, while a dash of paprika and fresh parsley brighten the dish with subtle, earthy warmth. Perfect for meal prepping, this one-pot wonder can be made ahead and frozen for up to three months, making it an easy go-to for busy weeknights. Whether served fresh or reheated, this wholesome, family-friendly meal will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 cups Uncooked long-grain white rice
- 4 cups Chicken broth
- 2 medium Carrots, diced
- 1 cup Frozen green peas
- 1 Bay leaf
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Dried thyme
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken breasts with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and paprika. Sear the chicken for 2-3 minutes per side until golden brown. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining olive oil and diced onion. Sauté for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the uncooked rice, and cook for 2 minutes, stirring constantly to toast the rice lightly.
Pour in the chicken broth and add the bay leaf, thyme, remaining salt, and black pepper. Stir well to combine.
Add the diced carrots and return the chicken breasts to the skillet, nestling them into the liquid. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes.
After 25 minutes, check that the rice is tender and the chicken is cooked through (an internal temperature of 165°F/74°C). Remove the chicken and let it rest for 5 minutes before shredding or slicing it.
Stir the green peas into the rice mixture and heat through for 2-3 minutes. Remove the bay leaf and return the shredded or sliced chicken to the skillet, stirring gently to combine.
If planning to freeze, let the pilaf cool completely. Portion into airtight, freezer-safe containers, label with the date, and freeze for up to 3 months.
To serve, thaw the pilaf overnight in the refrigerator if frozen. Reheat in a skillet over medium heat, adding a splash of chicken broth if needed.
Garnish with fresh parsley before serving, if desired. Enjoy your Chicken and Rice Pilaf!
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 6181 mg | 269% | |
| Total Carbohydrate | 379.2 g | 138% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 22.8 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3462 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
