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.
My mom made a variation of this chicken rice pilaf at least once a week. Granted, it didn’t always have chicken or meat in it, but it was none the less delicious and comforting.
I make my own version of chicken rice pilaf using boneless skinless chicken tights or chicken breast, 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 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.
This chicken rice pilaf is one of those easy meals that will come to mind often, especially in the cooler months.
It also makes for fantastic leftover lunches to go, sprinkled with toasted seeds, green peas and your favorite herbs.
- 1 1/2 lb organic chicken thighs -boneless & skinless cut into small bites
- 2 tbs extra virgin olive oil
- 2 tbs organic butter
- 1 c 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 white 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 of fresh thyme
- 2 tsp sea salt +more to taste
- 1 c 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 ofHeirloom Tomato & Cucumber Salad.