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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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)
Directions
Step 1
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.
Step 2
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.
Step 3
Stir in the uncooked rice, and cook for 2 minutes, stirring constantly to toast the rice lightly.
Step 4
Pour in the chicken broth and add the bay leaf, thyme, remaining salt, and black pepper. Stir well to combine.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Garnish with fresh parsley before serving, if desired. Enjoy your Chicken and Rice Pilaf!
Nutrition Facts
| Serving size | (2226.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2690.5 |
| Total Fat 46.4g | 0% |
| Saturated Fat 9.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 340mg | 0% |
| Sodium 6180.7mg | 0% |
| Total Carbohydrate 379.2g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 22.8g | |
| Protein 177.5g | 0% |
| Vitamin D 4IU | 0% |
| Calcium 391.2mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 3462.3mg | 0% |
Source of Calories