How do you make Chicken Pilaf from scratch?

To make Chicken Pilaf, start by sautéing diced onions and garlic in oil until soft. Add bite-sized chicken pieces and cook until browned. Stir in rinsed rice and cook for a couple of minutes with the chicken to toast the grains. Pour in chicken broth and add spices such as cumin, coriander, and turmeric. Cover and simmer on low heat for about 20 minutes until the rice is tender and has absorbed the liquid. Fluff the pilaf with a fork and garnish with fresh herbs or toasted nuts if desired.

What type of rice is best for Chicken Pilaf?

Long-grain rice varieties like basmati or jasmine are ideal for Chicken Pilaf. These rices have a firm texture and stay separate after cooking, which prevents the dish from becoming mushy. Rinsing the rice before cooking helps remove excess starch, ensuring each grain is fluffy and distinct. Avoid short-grain rice as it tends to be stickier, which can alter the pilaf’s texture.

Can I make Chicken Pilaf in a slow cooker or Instant Pot?

Yes, Chicken Pilaf can be made in both appliances. For a slow cooker, combine browned chicken, sautéed onions, rinsed rice, spices, and broth, then cook on low for 2-3 hours until the rice is tender. In an Instant Pot, use the sauté function to brown chicken and cook onions, then add rice, broth, and spices. Pressure cook on high for 6-8 minutes, followed by a natural release. Both methods save time and still produce flavorful, tender pilaf.

How can I make Chicken Pilaf healthier without losing flavor?

To make a healthier Chicken Pilaf, use skinless chicken breast or thighs to reduce fat content. Substitute white rice with brown rice or quinoa for added fiber, but note this will slightly increase cooking time. Cook vegetables like carrots, peas, and bell peppers along with the rice to boost nutrition. Replace part of the oil with a small amount of chicken broth to lower calories, and use herbs and spices generously for flavor instead of relying on salt.

What are some common spices used in Chicken Pilaf recipes?

Common spices in Chicken Pilaf include cumin, coriander, turmeric, and cinnamon, which add warmth and depth to the dish. Bay leaves and cardamom pods are also popular for aromatic complexity. Paprika or chili flakes provide a mild heat if desired. These spices can be adjusted based on taste preferences and regional variations, making Chicken Pilaf a versatile dish to customize.

Chicken Pilaf Recipe: 5 Simple Steps for Flavorful Rice

Name: Chicken Pilaf
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: – 1 ½ lb (approximately 680 g) boneless chicken breast or thigh, cut into bite-size cubes; – Cooking oil (for frying); – Salt and freshly ground black pepper, to taste; – 2 Tbsp (approximately 28 g) butter; – 1 large onion, diced; – 3 medium carrots, diced; – 6 garlic cloves, finely minced; – ½ tsp ground coriander; – ⅛ tsp ground cumin; – 1 tsp additional salt (adjust as needed); – 2 cups (approximately 370 g) long-grain basmati rice (or brown rice or buckwheat as alternatives); – 4 cups (approximately 960 ml) chicken broth; – 2 Tbsp fresh parsley, chopped (for garnish); – Pickles and pickled tomatoes, for serving (optional); – Sour cream, for serving (optional)

Description

🍚 A one‑pot chicken rice pilaf blends tender chicken, aromatic spices, and fluffy rice for a balanced, satisfying meal.
🐔 Simple steps and minimal cleanup make it ideal for busy weeknights or quick family dinners.

Ingredients

– 1 ½ lb (approximately 680 g) boneless chicken breast or thigh, cut into bite-size cubes

– Cooking oil (for frying)

– Salt and freshly ground black pepper, to taste

– 2 Tbsp (approximately 28 g) butter

– 1 large onion, diced

– 3 medium carrots, diced

– 6 garlic cloves, finely minced

– ½ tsp ground coriander

– ⅛ tsp ground cumin

– 1 tsp additional salt (adjust as needed)

– 2 cups (approximately 370 g) long-grain basmati rice (or brown rice or buckwheat as alternatives)

– 4 cups (approximately 960 ml) chicken broth

– 2 Tbsp fresh parsley, chopped (for garnish)

– Pickles and pickled tomatoes, for serving (optional)

– Sour cream, for serving (optional)

Instructions

1-Season the cubed chicken: Season the cubed chicken with salt and pepper to bring out its natural taste.

2-Heat a splash of oil: Heat a splash of oil in a large skillet or pot over medium-high heat, then cook the chicken in batches for 6-8 minutes per batch until it’s golden brown. Set it aside once done.

3-In the same pan: melt the butter and add the diced onion and carrots; sauté for 4-5 minutes until they soften. Stir in the minced garlic, coriander, and cumin, and cook for 30-60 seconds until fragrant.

4-Return the chicken to the pan: then add the rice, the extra teaspoon of salt, and a pinch of black pepper; stir everything to coat the grains well.

5-Pour in the chicken broth: cover the pan, bring it to a gentle boil over medium heat, then lower to a simmer without stirring.

6-Simmer for 20-25 minutes: or until the liquid is fully absorbed and the rice is tender.

7-Remove from heat: keep covered, and let it rest for 10 minutes. Fluff the rice with a fork before serving.

8-Sprinkle with chopped parsley: and add pickles, pickled tomatoes, or a dollop of sour cream if you like.

Notes

🍚 Use basmati rice for the fluffiest texture; if substituting brown rice or buckwheat, increase cooking time and liquid accordingly.
🧂 Follow the rice package’s liquid‑to‑rice ratio when switching varieties to ensure proper absorption.
🥘 Leftovers reheat well when quickly fried in a hot pan with a little oil, creating a tasty fried‑rice‑style dish.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: One‑pot cooking
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 cup
Calories: 444
Sugar: 3 g
Sodium: 1540 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 70 mg

Keywords: chicken pilaf, one pot rice, easy chicken rice, flavorful pilaf