Chicken with Rice Pilaf Recipe
This chicken with rice is a one-pot meal that is ready in less than 30 minutes. Fragrant rice is sauteed with mild spices, and seared chicken is then cooked until light and fluffy. It is perfect for lunch or dinner any time of the week.
If you love basmati rice, then this is one recipe you must try. Being Indian, I grew up with this rice, which is usually the most common in our home. It is so fragrant and aromatic, and it also makes for a wonderfully light and airy dish.
My mom made the most amazing variations of this rice, from biryani to rice pilafs and pulaos. I make a few variations of this rice pilaf myself. You can make it just with vegetables, prawns, or with chicken, as I have done here today. You can even change the seasoning, such as Cajun, Indian, or Greek.
Why make this recipe
- It’s a very simple recipe. The two main ingredients are chicken and rice. And the rest of the ingredients are pantry staples.
- It’s also a versatile recipe that allows you to customize almost everything based on what you have on hand.
- This recipe is quick and easy. It takes only 10 minutes to prepare and 20 to cook, so lunch or dinner is about 30 minutes.
- Also, this rice can be made ahead of time and keeps well in the fridge, making it perfect for entertaining.
Ingredients and substitutes
- Rice – I like to use long-grain basmati rice. It is wonderfully aromatic and cooks light and fluffy. But you can use other varieties. Just make sure to adjust the cooking liquid and cooking time as directed on the packaging.
- Chicken – You can use chicken legs, thighs, chopped chicken, or chicken breast for this recipe. And if you are using chicken breast, do not sear for too long, as it cooks faster.
- Broth – I am using chicken bone broth, but you can also use chicken or vegetable stock. You can also use a chicken bouillon cube and replace the broth with water.
- Spices – Cumin adds a nice smoky flavor, and paprika adds a nice color and flavor. However, do not add too much, or the dish will taste very Middle Eastern (unless that is what you are going for).
- Herbs – Oregano and thyme add a nice flavor, but do not add more than recommended for this recipe.
Step-by-step: Chicken with rice pilaf
- Soak rice: Wash and soak the basmati rice for 30 minutes. This makes it light and fluffy.
- Sear chicken: Add 1 tbsp oil and 1 tbsp butter to a skillet. Add the chicken pieces and season with salt and pepper. Sprinkle some cumin and paprika. Cook on this side for 2 minutes. Turn over, season, and spice them again. Cook another 2 minutes. Then, remove the chicken from the skillet. Keep warm.
- Sauté: In the same skillet, add the onions, garlic, and the remaining 1 tbsp of butter. Sauté until the onions are translucent.
- Spice: Next, add any remaining cumin or paprika, followed by the oregano and thyme. Add the rice and sauté for 2 minutes more. Then, add the chicken broth. Season with salt and pepper.
- Simmer: Return the chicken to the pan. Bring to a boil. Cover the pan with a tight lid and reduce the heat to low. Cook covered for 20 minutes.
- Cool: After 20 minutes, turn the heat off, but DO NOT OPEN the pan. Leave to rest covered for another 5 minutes.
Chicken with Rice Pilaf
This chicken with rice is a one-pot meal that gets ready in less than 30 minutes. Fragrant rice sauteed with mild spices, and seared chicken, then cooked until light and fluffy. Perfect lunch or dinner any time of the week.
Video
Ingredients
- 1 ½ cup (300 g) Rice Basmati or jasmine
- 6 (750 g) Chicken legs (or thighs) skinless
- 1 tbsp Oil
- 2 tbsp Butter
- 1 small Onions diced finely
- 2 small Garlic cloves minced
- ½ tsp Cumin optional
- 1 tsp Paprika (sweet or hot)
- ½ tsp Oregano dry
- 1 tsp Thyme fresh( or 1/4 cup dry)
- 3 cups (600 ml) Chicken broth (or stock)
- 1½ tsp Salt
- 1 tsp Pepper
- ½ cup Parsley chopped
Method
- Soak rice: Wash and soak the basmati rice for 30 minutes. This makes it light and fluffy.1 ½ cup Rice
- Sear chicken – Add one tablespoon of oil and 1 tbsp butter in a skillet. Add the chicken pieces and season with salt and pepper. Sprinkle some cumin and paprika. Cook on this side for 2 minutes. Turn over, season, and spice them again. Cook another 2 minutes. Then, remove the chicken from the skillet. Keep warm.6 Chicken legs, 1 tbsp Oil
- Saute: In the same skillet, add the onions, garlic, and the remaining 1 tbsp of butter. Sauté until the onions are translucent.2 tbsp Butter, 1 small Onions, 2 small Garlic cloves
- Spice: Next, add any remaining cumin or paprika, followed by the oregano and thyme. Add the rice and sauté for 2 minutes more. Then, add the chicken broth. Season with salt and pepper.½ tsp Cumin, 1 tsp Paprika, ½ tsp Oregano, 1 tsp Thyme, 3 cups Chicken broth, 1½ tsp Salt, 1 tsp Pepper
- Simmer: Return the chicken to the pan. Bring to a boil. Cover the pan with a tight lid and reduce the heat to low. Cook covered for 20 minutes.
- Cool: After 20 minutes, turn the heat off, but DO NOT OPEN the pan. Leave to rest covered for another 5 minutes. Garnish with fresh chopped parsley and toss again.½ cup Parsley
Notes
- Presoak the rice as it gives a light and fluffy pilaf
- If using other rice make sure to adjust the quantity of liquid and cooking time.
- Chicken with bones works great because the bones do add a nice flavor when cooking but you can use boneless chicken pieces as well.
- Make sure to thaw the chicken well, and pat dry otherwise the excess moisture will make a very soggy pilaf.
- Searing is the only way to get color on the chicken so don’t skip it. Otherwise, the chicken will be very pale in color.
- The cumin adds a nice smokey flavor and the paprika adds a nice color but both these can be omitted.
- Basmati rice guide
- 1 cup Basmati rice needs 2 cups of liquid (water or broth). If you adjust the quantity of rice you can adjust the quantity of water accordingly.
- Basmati rice takes between 15 to 20 minutes of cooking, even if you reduce or double the quantity this time will remain the same.
- Chicken needs about 15 to 20 minutes of cooking so the time will remain the same if you use chicken, thighs, legs, pieces, or chopped chicken breast.
- If you don’t have chicken broth or chicken stock on hand. Use a cube of chicken bullion and water for this recipe.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more rice recipes
- Fried Rice with Simple Ingredients
- Boneless Chicken Biryani Recipe
- Cajun Chicken and Rice Recipe
- Turmeric Rice with Chicken and Peas
- Turmeric Shrimp /Prawn Rice Recipe
- Chicken with Rice in Cast Iron Skillet
Frequently asked questions
This rice will stay in the fridge for 4 to 5 days, and you can freeze it for up to a month. Also, never leave cooked food on the counter for too long, as it can easily become contaminated; always store it properly in the fridge.
This is a meal on its own, but in our home, we love a side salad or a side dish to go with it. Today, I am serving it with some sauteed broccoli. You can also try sauteed asparagus or green beans, roasted asparagus or carrots, or sauteed kale or mushrooms.
Absolutely, rice pilaf is very versatile, and there is so much you can do. For example, try cajun chicken rice, chicken and rice skillet, one-pot vegetable rice pilaf, rice pilaf, or rice pilaf with fruit and nuts.
I like basmati because it’s fragrant and aromatic and comes out light and fluffy. But you can use almost any rice for this dish. Try Jasmine, buckwheat, quinoa, etc. Just make sure to adjust the cooking liquid and cooking time accordingly.
Easy rice recipes
- Delicious Saffron Rice Recipe
- Rice Pilaf
- Cauliflower Rice (That Actually Tastes Good)
- Quick One-Pot Vegetable Rice
- How to cook basmati rice
- Rice Pilaf with Dried Fruit and Nuts
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This is really good! I’ve made it multiple times now! I always add diced carrots. If I’m feeling lazy, I’ll wait until the rice is done at the end and add leftover cooked rotisserie chicken instead of cooking chicken thighs with the rice. Great recipe!
Thank you so much, Lorrena, for the lovely feedback. My kids love that rotisserie chicken as well so I often serve it with rice.
Awesome recipe! I’ve made this several times now. I always add chopped carrots with the onions. I will often skip the chicken in the beginning and add leftover cooked rotisserie chicken instead after the rice has finished cooking. Fabulous recipe, thank you for posting!