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!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Season the chicken thighs with half a teaspoon of salt and a pinch of black pepper on both sides.

Step 2

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.

Step 3

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.

Step 4

Stir in the rice, mixing well to coat the grains with the oil and butter. Toast the rice for 2 minutes, stirring frequently.

Step 5

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.

Step 6

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.

Step 7

Remove the pan from the heat and let it rest, covered, for 5 minutes. Discard the bay leaf.

Step 8

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

Serving size	(1796.6g)

Amount per serving	% Daily Value*
Calories	1947.2

Total Fat 97.1g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 656mg	0%
Sodium 5699.3mg	0%
Total Carbohydrate 110.9g	0%
Dietary Fiber 7.7g	0%
Total Sugars 9.5g
Protein 151.3g	0%

Vitamin D 35IU	0%
Calcium 272.3mg	0%
Iron 13.6mg	0%
Potassium 2430.5mg	0%

*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.

Source of Calories

Fat: 45.5%

Protein: 31.5%

Carbs: 23.1%