Chicken Rice Pilaf is a dish made all over the world, in which rice is toasted or browned in oil or butter and cooked in stock together with the chicken.
My mom made a variation of this recipe at least once a week. I make my own version using boneless skinless chicken tights, start it on the stove and finish it up in the oven in my large cast iron pot.
However you can do it all on the stove top if you prefer, or if it is just too hot to heat up the oven. It is my go to recipe during a busy week, when I still want the comforting taste of home made, but not quite enough time to get it all together.
Easy Chicken Rice Pilaf recipe, a one pot dish made all over the world, in which rice is toasted or browned in oil or butter and cooked in stock.
- 1 1/2 lb organic chicken thighs - boneless, skinless, cut into small bites
- 2 tbs extra virgin olive oil
- 2 tbs organic butter
- 1 cup onion -diced
- 2 carrots -diced
- 1/2 red bell pepper -diced
- 1/2 green bell pepper -diced
- 2 c organic quick cook brown rice (you can use arborio rice instead if you prefer)
- 3 1/2 c water or organic chicken stock -low sodium
- 2 leaves bay
- 1/3 c Italian parsley -chopped
- 5 sprigs fresh thyme
- 2 tsp sea salt +more to taste
- 1 cup green peas frozen
- freshly cracked black pepper to taste
- In a cast iron dutch oven heat up the olive oil and butter and saute the onion with a pinch of sea salt until translucent (5 min).
- Add the carrots and sautee for 3 more minutes then add the bell peppers. Allow everything to cook on low flame for 5 minutes. Add the cut up chicken to the pot, toss to coat and let cook until it starts to change color.
- Stir in the rice making sure it’s coated nicely with all the oils and let it toast for a few minutes. Season with the sea salt and black pepper, add the bay leaves, thyme sprigs and pour in the water or chicken stock.
- Bring to a simmer, cover with a tight lid.
- At this point you can continue to cook it on the stove top for 15 minutes on low flame or transfer it to a preheated 375 F degree oven and bake for 20 minutes.
- Remove from the flame or oven and let it rest covered for 10-15 minutes without removing the lid. You want that steam nicely tight in there to finish cooking up the rice and chicken.
- Meanwhile rinse the green peas under some warm water until defrosted, about 3 minutes.
- Fluff the rice up with a fork, sprinkle with the chopped parsley and fold in the green peas.
Serve with a side of this Heirloom Tomato & Cucumber Salad.
If you don’t want your rice to be sticky rinse it in a few changes of cold water before adding it to the pot but keep in mind you will lose nutrients that way.