Solo Trinity Plus Chicken Pilaff
Discover the vibrant flavors of the Solo Trinity Plus Chicken Pilaff, a one-pan wonder that combines hearty chicken, aromatic basmati rice, and a medley of vegetables known as the "holy trinity"—onion, celery, and bell pepper. Infused with a warming blend of cumin, turmeric, and coriander, this dish is a fragrant fusion of spices and textures, perfect for a cozy, single-serving meal. Prepared in under an hour, this pilaff is simmered in savory chicken stock, ensuring every bite bursts with succulent flavor. Finished with fresh parsley and a zesty squeeze of lemon, it’s a simple yet elegant dinner that’s as satisfying as it is flavorful. Ideal for busy weeknights, this comforting recipe is a must-try for fans of easy, wholesome one-pot meals.
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Recipe Information
Ingredients
- 1 piece Boneless chicken breast
- 0.5 cup Long-grain basmati rice
- 0.5 medium Yellow onion
- 1 piece Celery stalk
- 0.5 medium Green bell pepper
- 2 pieces Garlic cloves
- 1.25 cups Chicken stock
- 2 tablespoons Olive oil
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley
- 1 piece Lemon wedge (for garnish)
Instructions
Begin by rinsing the basmati rice under cold water until the water runs clear. Let it soak in a bowl of water for 15 minutes, then drain and set aside.
Dice the onion, celery, and green bell pepper into small, even pieces. Mince the garlic cloves.
Cut the boneless chicken breast into bite-sized cubes and season lightly with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a medium-sized skillet over medium heat. Add the chicken cubes and sauté until they are golden brown on the outside but not fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion, celery, and green bell pepper (the trinity) to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, ground cumin, turmeric powder, and ground coriander. Cook for 1 minute, allowing the spices to bloom and coat the vegetables.
Add the drained rice to the skillet and stir until each grain is lightly coated with the spice mixture.
Return the chicken to the skillet, then pour in the chicken stock. Stir once, ensuring all ingredients are evenly distributed. Season with salt and black pepper as needed.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a tight-fitting lid. Let it simmer for 18-20 minutes, or until the rice has absorbed all the liquid and the chicken is fully cooked.
Turn off the heat and let the chicken pilaff rest, covered, for 5 minutes to allow the flavors to meld.
Fluff the pilaff gently with a fork. Garnish with freshly chopped parsley and serve with a lemon wedge on the side for a zesty finish.
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.5 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1047 mg | 22% | |
*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.
