Oven Baked Chicken Pilaf
Indulge in the comforting flavors of this Oven Baked Chicken Pilaf, a one-pot wonder that combines aromatic basmati rice, tender bone-in chicken thighs, and warm spices like cumin, cinnamon, and turmeric for an irresistible dish bursting with flavor. Perfectly seared chicken nests atop golden rice infused with sautéed onions, carrots, and garlic, all brought together with rich chicken stock and a hint of bay leaf. Baked in the oven to tender perfection, this hearty and aromatic pilaf is not only delicious but also makes for an elegant yet effortless dinner. Garnished with fresh parsley for a vibrant finish, it’s a crowd-pleasing recipe that pairs beautifully with a crisp side salad or roasted vegetables. Enjoy this easy-to-make, flavor-packed dish that’s perfectly suited for cozy family meals or impressive gatherings.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 cups Long-grain basmati rice
- 4 cups Chicken stock
- 1 large Yellow onion (finely diced)
- 3 cloves Garlic cloves (minced)
- 1 large Carrot (diced into small cubes)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground turmeric
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the basmati rice under cold water several times until the water runs clear. Set it aside to drain in a colander.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large, oven-safe skillet or Dutch oven over medium heat.
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Sear the chicken, skin side down, for 4-5 minutes or until golden brown. Flip and cook the other side for another 3 minutes. Remove the chicken and set aside.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the diced carrot, ground cumin, ground cinnamon, ground turmeric, and the remaining 0.5 teaspoon of salt. Cook for 1-2 minutes to combine the flavors.
Add the drained rice to the skillet and stir to coat it in the spices and vegetables.
Pour the chicken stock over the rice mixture, stirring to combine. Add the bay leaf to the skillet.
Nestle the seared chicken thighs into the rice mixture, skin side up.
Cover the skillet with a tight-fitting lid or aluminum foil and transfer it to the preheated oven. Bake for 30 minutes.
Remove the lid or foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the rice is tender. If the liquid has evaporated but the rice is not yet cooked, add a little more hot chicken stock or water and continue baking.
Take the skillet out of the oven and let it rest, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork, sprinkle with fresh parsley, and serve warm.
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 382 mg | 8% | |
*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.
