One-Pot Chicken and Rice Pilaf
This One-Pot Chicken and Rice Pilaf is a comforting, flavorful, and easy weeknight meal packed with tender chicken, aromatic spices, and vibrant veggies.
Servings: 4 servings
Ingredients
- 1 lb chicken thighs boneless and skinless, cut into chunks
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper diced (any color you prefer)
- 1 cup peas fresh or frozen
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- salt and pepper to taste
- fresh parsley chopped for garnish
Instructions
Prep Your Ingredients
- Begin by cutting the chicken thighs into bite-sized chunks. Dice the onion and bell pepper, and mince the garlic cloves. Measure out your rice, broth, and spices so everything is ready to go.
Sauté the Aromatics and Chicken
- Heat the olive oil in your skillet or Dutch oven over medium heat. Add the diced onion and bell pepper, stirring occasionally until softened—about 3-4 minutes. Toss in the minced garlic and cook for another minute until fragrant. Add the chicken chunks, sprinkle with paprika, cumin, salt, and pepper, and cook until the chicken is browned on all sides but not fully cooked through—about 5-6 minutes.
Toast the Rice
- Add the long-grain rice to the pot, stirring to coat the grains with the oil and spices. Toasting the rice for 2-3 minutes adds a lovely nutty flavor and keeps the grains from sticking together.
Add the Broth and Simmer
- Pour in the chicken broth and give everything a good stir, scraping up any flavorful bits stuck to the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 15 minutes.
Add Peas and Finish Cooking
- After 15 minutes, sprinkle the peas evenly over the rice and chicken. Cover and cook for an additional 5 minutes, or until the rice is tender and the chicken is cooked through. Remove from heat and let the pilaf rest, covered, for 5 minutes to allow the flavors to meld.
Fluff and Garnish
- Remove the lid and fluff the rice gently with a fork. Stir in the fresh parsley for a pop of color and freshness. Taste and adjust the seasoning with more salt and pepper if needed.
Equipment
- Large deep skillet or Dutch oven
- Wooden spoon or spatula
- Sharp Knife
- Measuring Cups and Spoons
- Lid for your pot
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stove over low heat, adding a splash of broth or water to loosen the rice.
- This pilaf freezes well—portion into freezer-safe containers and freeze for up to 3 months.