Chicken Rice Pilaf
Transform your weeknight dinners with this irresistible Chicken Rice Pilaf, a one-pot wonder that's as satisfying as it is flavorful. Tender, golden-seared chicken thighs are nestled in fragrant long-grain rice infused with aromatic onions, garlic, and grated carrot, creating a wholesome and hearty dish. A blend of warm spices like cumin and coriander, paired with savory chicken broth, elevates the flavors, while a touch of fresh parsley and a squeeze of lemon add brightness to every bite. Ready in under an hour, this easy-to-make recipe is perfect for family meals or casual entertaining. Simple yet packed with comforting flavors, this chicken and rice pilaf is destined to become a staple in your kitchen!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 1.5 cups Long-grain rice
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 medium Carrot
- 3 cups Chicken broth
- 1 Bay leaf
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 4 Lemon wedges
Instructions
Season the chicken thighs with half a teaspoon of salt and a pinch of black pepper on both sides.
Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside, leaving the drippings in the pan.
Finely dice the onion, mince the garlic cloves, and peel and grate the carrot. Add the onion, garlic, and carrot to the pan and sauté for 3-4 minutes until softened and aromatic.
Stir in the rice, mixing well to coat the grains with the oil and butter. Toast the rice for 2 minutes, stirring frequently.
Add the chicken broth, bay leaf, ground cumin, ground coriander, remaining salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer.
Nestle the chicken thighs into the rice mixture. Reduce the heat to low, cover the pan with a lid, and cook for 20-25 minutes or until the rice is fully cooked and the liquid has been absorbed.
Remove the pan from the heat and let it rest, covered, for 5 minutes. Discard the bay leaf.
Fluff the rice with a fork and garnish with chopped fresh parsley. Serve hot with lemon wedges on the side for an added citrusy kick.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 5699 mg | 248% | |
| Total Carbohydrate | 110.9 g | 40% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 9.5 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 272 mg | 21% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2430 mg | 52% | |
*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.
