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Chicken Pilaf Rice Recipes for Dinner

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

chicken-pilaf-recipes-for-dinner

Chicken Rice Pilaf Recipe

Ingredients:

Meat

1 1/2 lbs Chicken breast or thigh

Produce

3 Carrots, medium

1/2 tsp Coriander, ground

6 Garlic cloves

1 Onion, large

2 tbsp Parsley, fresh

1 Pickles and pickled tomatoes

Canned Goods

4 cups Chicken broth

Pasta & Grains

2 cups Basmati rice, long-grain

Baking & Spices

1 Black pepper, ground

1 tsp Salt

1 Salt and black pepper

Oils & Vinegars

Scroll to Continue

1 Oil

Nuts & Seeds

1/8 tsp Cumin, ground

Dairy

2 tbsp Butter

1 Sour cream

Instructions

  • Prepare the chicken first – both chicken breast and chicken thigh will work well for this recipe. Even bone in chicken thigh would work well. If using boneless chicken, cube it into small, bite-sized pieces. Preheat a large saute pan over medium-high heat and add a drizzle of oil. Fry the chicken in two batches to avoid overcrowding the pan. First season the chicken generously with salt and pepper, then brown the chicken all over, frying for about 6 to 8 minutes, just until browned all over. At this point the chicken doesn’t need to be cooked all the way; it will finish cooking with the rice. Once browned, remove from the pan and set aside.
  • Into the same pan, add the butter and allow it to melt over medium heat. Add the diced onion and carrot and saute for 4 to 5 minutes, until the onion is translucent and tender. Add the garlic, cumin and coriander and continue cooking for another 30 seconds to 1 minute, cooking the garlic briefly. Return the chicken to the pan and add in the rice, salt and ground black pepper, to taste. Stir everything together using a spatula. Watch my video recipe to see how I do it!
  • Pour the chicken broth into the pan but do not stir; let the chicken broth stand over the chicken and rice. Close the pan with a tight fitting lid and bring the rice to simmer over medium heat. Reduce the heat to low and cook the rice for 20 to 25 minutes, until the liquids are absorbed and the rice is done. Remove the rice from heat and let it stand for another 10 minutes. Fluff the rice with a large fork and garnish with chopped fresh parsley before serving with a side of pickles, pickled tomatoes and/or sour cream.
chicken-pilaf-recipes-for-dinner

Rice Pilaf Recipe (Persian Style)

Ingredients:

Meat

6 Chicken thighs, free-range boneless skinless

Produce

1 Large handful Herbs, fresh

2 Pared strips lemon or orange, zest

75 g Raisins

2 tbsp Ready-fried onions

Condiments

2 tbsp Pomegranate molasses

Pasta & Grains

250 g Basmati rice, white or brown

Baking & Spices

1 Cinnamon stick

1 Large pinch Saffron strands

Oils & Vinegars

1 Glug Olive oil

Nuts & Seeds

2 tbsp Pine nuts

Dairy

30 g Butter, unsalted

150 g Yogurt, natural

Liquids

500 g Water

Other

Shallow 2 litre casserole with a lid

Instructions :

  • Soak the rice in cold water for 30 minutes. Rinse and drain.
  • Meanwhile, heat a glug of oil in a shallow casserole with a lid and, in batches, brown the chicken all over. Remove and set aside.
  • In the same casserole, melt the butter, then add the cinnamon stick, zest, pomegranate molasses and raisins. Fry for 2 minutes, then remove from the pan and set aside.
  • Spoon a thin layer of washed rice over the bottom of the casserole. In a large bowl, toss the remaining rice with the set-aside fruit/zest/spices and season well. Spoon into the casserole, then top with the chicken, pushing the pieces into the rice. Pour over the water. Using a chopstick (or similar), make 4-5 holes in the rice and pour over the saffron and its cooking water. Wrap the casserole lid in a clean tea towel and cover the pan, tucking in the ends away from the flame. Cook gently for 30 minutes.
  • Spoon onto a platter and top with pine nuts, herbs and fried onions, then serve with yogurt.

Chicken Rice Pilaf with Lemon and Herbs

Ingredients:

Meat

6 Chicken breasts, bone-in skin-on

Produce

3 Carrots

4 cloves Garlic

1 Lemon, zest and juice

1/2 Onion

1 handful Parsley, fresh

1 tbsp Rosemary, fresh

8 tsp Thyme, fresh

Canned Goods

4 cups Chicken stock

Pasta & Grains

1 cup Orzo pasta

1 cup Rice, long grain

Baking & Spices

1 tsp Kosher salt

1/2 tsp Pepper

1 Salt and pepper

Dairy

9 tbsp Butter

Instructions :

  • Preheat oven to 400 degrees. Place chicken on a baking sheet. Mix melted butter, garlic, herbs, lemon zest, and juice. Brush on chicken breasts.
  • Place baking sheet on the middle rack and roast for 35-40 minutes or until chicken reaches 165 degrees and juices run clear.
  • In a deep skillet with a lid, melt butter add rice, orzo, onions, and carrots and cook for 3-4 minutes or until orzo starts to brown just a bit. Add garlic, thyme, and cook for another minute or until fragrant. Add chicken stock, bring to a boil, reduce heat to medium-low, cover and simmer until rice is tender and liquid has been absorbed 15-20 minutes. Turn off heat let stand for 10 minutes fluff with a fork and add fresh parsley.
chicken-pilaf-recipes-for-dinner

Chicken with Herbs and Rice Pilaf Recipe

Ingredients:

Meat

2 lbs Chicken breast and or thighs, bone-in

Produce

1 Carrot1 Lemon, juice

1 cup Mushrooms, wild

2 tsp Parsley, dried

1 sprig Rosemary, fresh

1 tbsp Sage, fresh

4 Shallots

2 tbsp Thyme, fresh leaves

Canned Goods

3 cups Chicken broth, low sodium

Pasta & Grains

1 1/2 cups Wild rice blend

Baking & Spices

1 Kosher salt and pepper

Oils & Vinegars

2 tbsp Olive oil, extra virgin

Instructions :

  • In the bowl of your slow cooker, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the rosemary.
  • Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add and addition 1/2 cup broth and cook another 30 minutes on high. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.

Instant Pot

  • In the bowl of your instant pot, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.
  • Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the instant pot, skin side up, along with any juices left in the skillet. Add the rosemary. Cover, select the manual setting, and cook on high pressure for 25 minutes. Once done cooking, use the quick release function and release the steam. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.

Easy Chicken Rice Pilaf Recipe

Ingredients:

Gluten free

Meat
1 lbs: Chicken thighs, boneless skinless

Produce
1: Bay leaves, dry
1: Carrots, large
3: Garlic cloves
1: Herbs, fresh
1: Onion, large

Pasta & grains
2 cups: Rice, long grain

Baking & spices
1/2 tsp: Paprika
1: Salt

Oils & vinegars
2 tbsp: Oil

Liquids
3 cups: Water

Instructions:

  • Prep the chicken by trimming all the excess fat and cutting it into 1 1/2 inch pieces.
  • In a large skillet or heavy bottomed pot/dutch oven, heat the oil on high heat until shimmering. Cook the chicken in two batches until golden brown all around, seasoning with salt, pepper and any other combination of spices that you like. Remove the chicken to a bowl and set aside until all the chicken is golden brown. Add the onion to the pot, season with salt and ground black pepper, and cook over medium heat for about 3 minutes, scraping all the chicken fond off the bottom of the pot to incorporate into the onions.
  • Add the carrots and garlic, seasoning with more salt, ground black pepper, paprika, cumin, and any other dry herbs or seasonings that you like. Cook the vegetables for another 5-7 minutes, until they are tender. Add the rice to the pot and mix to combine, cooking for 1-2 minutes, until all the rice is coated in the vegetables.
  • Pour in the boiling water, season with another 3/4 teaspoon of salt, add the bay leaf and return the chicken to the pot. As soon as the water is boiling, reduce the heat to as low as possible, and cook, covered, for 10-15 minutes. Turn off the heat and let the rice stand for another 5 minutes. Discard the bay leaf, fluff the rice with a fork and add fresh herbs, such as parsley, dill, chives, etc.

Chicken Rice Pilaf With Coriander Recipe

Ingredients:

Gluten free

Meat
1 1/2 lbs: Chicken thighs, boneless skinless

Produce
12 1/4 tsp: Coriander
1/4 tsp: Coriander, ground
3 cloves: Garlic
1/4 cup: Green pepper
1/2 tsp: Onion powder
1/4 tsp: Oregano
2/3 cup: Peas, frozen
3/4 tsp: Powdered garlic
1/4 cup: White onion

Condiments
1 cup: Tomato sauce

Pasta & grains
1 cup: Basmati white rice

Baking & spices
1: Black pepper, Freshly ground
1/4 tsp: Black pepper
1/2 tsp: Cayenne pepper, red
1/2 tsp: Chili powder
3/4 tsp: Paprika
3/4 tsp: Salt
1/4 tsp: Turmeric, ground

Oils & vinegars
2 tbsp: Olive oil

Nuts & seeds
1 1/4 tsp: Cumin

Liquids
1 1/4 cups: Water

Instructions:

  • Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes.
  • Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
  • In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro.
  • Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine.
  • Bring to a simmer then fold in the rice, peas and olive (if using) making sure they're evenly distributed. Add browned chicken on top.
  • Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
  • After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice.

The difference between regular rice and rice pilaf is in the flavor. Regular rice is usually cooked with plain water, but rice pilaf is toasted in butter, giving it a nutty flavor, and then cooked in broth with additional spices.

Pilaf (US spelling) or pilau (UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.

The pilaf method is similar to the steaming method; however, the rice or grain is first sautéed, often with aromatics, before any liquid is added. For this reason, pilafs are highly flavorful. Pilafs frequently contain added ingredients, such as fish or meat, to create a more substantial meal.

Seasoning rice with garlic powder creates a savory, all-purpose dish that can be paired with a wide variety of foods. Garlic powder also delivers a delightful umami note, according to Bon Appétit. If you want something a bit more unique, try cinnamon, cumin, cardamom, or a combination of the three.

The general consensus is that pilaf originated in Persia, where it's first mentioned in recorded history. Pilaf follows the migration patterns of ancient Persians through the Middle East, Asia and Europe.

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