Chicken Rice Pilaf Recipe
This Chicken Rice Pilaf is a super easy meal to whip up. It’s cozy and comforting, and you can tweak it in so many different ways to keep it exciting.
We make it a lot at my house because it uses just the simple ingredients we always have on hand in the kitchen.
If you’re in the mood to try more straightforward and delicious recipes like this, check out this Albanian Qofte recipe or this Albanian Flija recipe for some inspiration.
And don’t worry, if you have any questions about this Chicken Rice Pilaf, I’ll cover some of the frequently asked questions (FAQs) at the end to help you out.
Chicken And Rice Pilaf
Looking back, chicken rice pilaf is probably one of the first recipes I ever learned to make which is why I’m surprised I haven’t shared this recipe with you until now!
It’s a dish I make all the time because not only is it so full of flavor, but it’s also chock full of ingredients that you can find in your fridge or pantry any night of the week.
If you want a dish that is full of comfort but short on the guilt, this pilaf is for you.
What’s Pilaf?
My mom made chicken rice pilaf a lot, pretty much every week.
Pilaf is rice cooked with broth and some tasty spices. I make my version creamy and throw in green peas and soft carrots for extra taste and to make it look colorful.
I also put chicken in it to make it a complete meal.
Ingredients for Chicken Rice Pilaf
Making this dish is super fun because all the yummy ingredients are easy to grab. I got mine from Amazon, and I’ll show you where to find them with some links below.
The coolest part about cooking this meal is using an Instant Pot to cook the rice just right.
I love my Instant Pot. Guess what? I just got it from Amazon at a really good deal. Plus, it’s on sale right now for just $84.50.
- Butter: Use unsalted so we can decide how much salt to add.
- Olive Oil: It’s got a high smoke point and tastes great for browning our chicken.
- Veggies: We’re tossing in onion, carrots, celery, and peas.
- Chicken: Boneless, skinless chicken breast is what we need. You can use chicken thigh too, just cook it a little longer.
- Rice: Long-grain white rice works best here. Using a different kind might change how long we need to cook it.
- Broth: Chicken broth brings all the flavors together. Choose one without added salt to keep our dish healthier.
- Bay Leaves: These add a ton of flavor. Just remember to take them out before you serve.
- Cream: Half and half cream makes our pilaf extra creamy.
- Seasoning: A little salt and pepper to make it taste just right.
- Cheese: We’re going all out with freshly grated Parmesan cheese.
How to Cook Chicken Rice Pilaf
To cook Chicken Rice Pilaf you need these ingredients below:
Start Cooking: First, put some butter and olive oil in a big pan or Dutch oven and warm it up on medium. When the butter melts, toss in the onion. Cook it for about 3 minutes until it’s soft and kind of see-through. Throw in the carrots and celery next, add half of your salt and pepper, give it a good stir, and let them cook for another 3 minutes until they start to get soft.
Cook the Chicken: Now, add your chopped chicken to the pan, sprinkle the rest of the salt and pepper on it, and cook it for about 5 minutes. You’re looking for the chicken to change color from pink to a cooked look.
Make the Pilaf: It’s time to add the rice and chicken broth into the pan and mix them in. Drop in the bay leaves and pour in the half and half; stir everything together.
Let it all come to a boil, then lower the heat so it’s just simmering and cover the pan. Let it cook like this for 20 minutes and stir it now and then. The rice should be cooked. Last, mix in the peas and cook everything for 2 more minutes until the peas are just right.
Finish Up: To make it look nice, sprinkle some parsley and a bit more pepper on top. Serve it hot, and if you like, add some Parmesan cheese on top for extra yum.
Tips For Making The Best Chicken Rice Pilaf
I usually go for chicken breast, but my mom?
She’s tried it with drumsticks or wings—really, any chicken part works. That’s the cool thing about rice pilaf; you can mix in different meats or veggies.
Want to make the pilaf look bright yellow and taste even better? Cook the rice in a bit of oil first. Also, if you don’t have chicken broth, just use water and a chicken bouillon cube to pack it with flavor.
After you’ve made this dish a couple of times, you won’t even need a recipe. It’s super simple to whip up.
How to Keep Leftover Pilaf Fresh?
Remember, once the pilaf has cooled down, you should quickly put it away because rice can attract bacteria.
Keep it in the fridge in a container that seals tightly for up to four days. For freezing, use a freezer bag, squeeze out all the air, and seal it.
You can thaw it in the fridge overnight when you’re ready to eat it again. Just fluff up the rice a bit when you reheat it. Frozen, the pilaf will stay good for about three months.
FAQ
What makes a pilaf a pilaf?
Pilaf is rice cooked with broth and often has spices and other ingredients like meat or veggies mixed in.
Is rice pilaf different from rice?
Yes, rice pilaf is a dish made from rice cooked in broth with added flavors, different from plain rice.
What liquid is most often used to cook rice by the pilaf method?
The broth is the liquid most often used for cooking rice pilaf.
What’s good with rice pilaf?
Rice pilaf goes great with grilled meats and vegetables, or as a tasty side to many dishes.
Which country invented pilaf?
Pilaf is believed to have originated in the Middle East or India.
Which country is famous for pilaf?
Many countries are famous for pilaf, especially those in the Middle East, Central Asia, and the Indian subcontinent.
How to make rice with more flavor?
Cook it in broth, add spices or herbs, and mix in veggies or meats.
Do I need to soak rice before cooking?
No need for pilaf, but soaking can make some other rice dishes fluffier.
Is it necessary to wash rice for pilaf?
Yes, washing removes excess starch and helps make the rice less sticky.
Who eats rice pilaf?
People all around the world enjoy rice pilaf as part of their meals.
Why is it called pilaf?
The name comes from the Persian word ‘pilav’, which means rice cooked in broth.
What culture is rice pilaf?
Rice pilaf is part of many cultures, including Middle Eastern, Central Asian, and Eastern European.
What happens if I don’t rinse rice?
The rice might be stickier and clump together more if you don’t rinse it.
Do Chinese wash rice before cooking?
Yes, in Chinese cooking, rice is usually washed before cooking to remove impurities and excess starch.
What happens if you don’t rinse rice before?
If you don’t rinse rice before cooking, it can turn out gummy and stickier than intended.
Chicken Rice Pilaf Recipe
Ingredients
- 1 lb chicken breast cubed
- 1 cup long-grain rice rinsed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 2 ½ cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 bay leaf
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Ingredients: Cube the chicken breast, dice the onions, carrots, and celery, and rinse the rice under cold water until the water runs clear.
- Sauté the Vegetables: In a large pan or Dutch oven, heat the olive oil and butter over medium heat. Add the onion and cook for about 3 minutes until soft and translucent. Add the carrots and celery, half the salt, and pepper, stirring well, and cook for another 3 minutes.
- Brown the Chicken: Increase the heat to medium-high. Add the chicken cubes to the pan, sprinkling them with the remaining salt, pepper, and paprika. Sauté until the chicken is browned on all sides but not fully cooked, about 5 minutes.
- Add Rice and Broth: Stir in the rinsed rice until well combined with the chicken and vegetables. Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Rest and Serve: Remove the bay leaf. Let the pilaf rest, covered, for 5 minutes off the heat. Fluff the rice with a fork, garnish with fresh parsley, and serve warm.