Low Sodium Chicken Pilau
Savor the comforting flavors of a hearty yet heart-healthy dish with this Low Sodium Chicken Pilau recipe—a fragrant, one-pot meal that's packed with wholesome ingredients and bold spices. Perfect for those watching their sodium intake, this recipe swaps high-sodium broths for low-sodium chicken broth, while spices like cumin, turmeric, and coriander deliver vibrant flavor without the need for extra salt. Juicy chicken thighs, tender basmati rice, and nutrient-rich veggies like carrots and peas come together in perfect harmony, creating a satisfying dish that's as nutritious as it is delicious. Finished with a zesty squeeze of fresh lemon juice and a garnish of cilantro, this quick and easy dinner is ready in just an hour and perfect for weeknight meals or meal prep. Healthy, flavorful, and delightfully aromatic, this Low Sodium Chicken Pilau is your next go-to comfort food!
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Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large red onion, finely chopped
- 3 units garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 cups long-grain basmati rice
- 4 cups low sodium chicken broth
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground black pepper
- 2 medium carrots, chopped
- 1 cup peas, frozen
- 0.25 cup fresh cilantro, chopped
- 1 unit lemon, juiced
Directions
Step 1
Begin by rinsing the basmati rice under cold water until the water runs clear. Set aside to soak in a bowl filled with water for 15 minutes.
Step 2
Heat the olive oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Step 3
Add the chopped red onion to the pot and sauté for about 5 minutes until they turn soft and golden brown.
Step 4
Stir in the garlic and ginger, cooking for another minute until they release their aroma.
Step 5
Add the chicken thighs to the pot, stirring occasionally until they are no longer pink on the outside, about 5 minutes.
Step 6
Mix in the coriander powder, turmeric, and ground black pepper, ensuring the chicken is well-coated with the spices.
Step 7
Drain the soaked rice and add it to the pot, stirring for 2 minutes to coat the rice with the spices and oil.
Step 8
Pour in the low sodium chicken broth, and bring the mixture to a gentle boil.
Step 9
Add the chopped carrots to the pot. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer for 15 minutes.
Step 10
Stir in the peas and allow the pilau to cook for an additional 5 minutes, or until the rice is fully cooked and the liquid is absorbed.
Step 11
Remove the pot from heat and let it rest, covered, for another 5 minutes.
Step 12
Fluff the pilau with a fork and stir in the fresh cilantro and lemon juice. Adjust seasoning if needed with additional black pepper or herbs.
Step 13
Serve warm, garnished with additional cilantro if desired.
Nutrition Facts
| Serving size | (2464.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3130.6 |
| Total Fat 88.7g | 0% |
| Saturated Fat 20.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 625mg | 0% |
| Sodium 2895.2mg | 0% |
| Total Carbohydrate 376.5g | 0% |
| Dietary Fiber 24.0g | 0% |
| Total Sugars 26.6g | |
| Protein 185.4g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 456.9mg | 0% |
| Iron 21.3mg | 0% |
| Potassium 3839.5mg | 0% |
Source of Calories