This comforting chicken rice pilaf is simple to prepare and works equally well as a main course or, if cooked without chicken, as a satisfying side. It’s quick, nourishing, and perfect for busy family dinners.
Chicken rice pilaf
When I crave the feeling of home, I often turn to cooking the dishes I grew up with. My mother’s recipes are full of warmth and simple comforts, and this rice pilaf is one of those favourites. It requires no elaborate technique — mostly good ingredients and gentle cooking.
This rice pilaf is versatile and forgiving. With chicken it makes a hearty one-pot meal; without chicken it makes a tasty side dish. I like serving it with pickled cucumbers or roasted red pepper for contrast. Farm-raised chicken gives the best flavor, but store-bought chicken works fine too.
More sides you might like:
- Egg fried rice with vegetables
- Roasted potatoes and mushrooms
- Yellow beans with garlic and dill
- Garlic butter mashed potatoes with feta and chives
- Instant pot corn casserole
What is rice pilaf?
Pilaf is a rice-based dish with variations across the globe. Typically, rice is cooked in broth or stock and flavored with regional spices, herbs, vegetables, or meat. The method and seasonings change from place to place, but the core idea — fragrant rice cooked in flavorful liquid — remains the same.
Pilaf has ancient roots and appears under many names across Central and South Asia, Eastern Europe, the Balkans, parts of the Mediterranean, and the Caribbean. The Spanish paella is a close relative of pilaf in technique and spirit.
Chicken rice pilaf recipe
This recipe is very adaptable — swap or add vegetables depending on what you have. Using fresh parsley at the end brightens the dish and adds color and extra vitamins.
Tips for a perfect pilaf
- Add a pinch of saffron or a dash of curry powder for extra color and aroma.
- Use chicken breasts for lean meat or thighs for deeper flavor — thighs generally yield juicier results.
- For richer flavor, sauté the onion in butter before adding other ingredients.
- To save dishes, make it in one pan: brown the chicken and onions, stir in the rice, then add the broth and cook until done.
Storage and leftovers
Rice and cooked chicken should be cooled and refrigerated promptly to limit bacterial growth. Store in an airtight container in the fridge for 3–4 days. For longer storage, freeze in a suitable container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating and fluff the rice when warming.
Print the recipe card
Print Recipe
Chicken rice pilaf recipe
30 mins
1 hr 30 mins
2 hrs
Ingredients
- 3 lbs boneless chicken breast or thighs
- 6 1/2 cup water
- 1 cup rice
- 1 large onion chopped
- 2 red peppers diced
- 2 medium carrots grated
- 1 zucchini diced
- 2 medium tomatoes diced
- 4 tbsp oil
- Parsley or dill chopped and optional
- Salt to taste
- Pepper to taste
Equipment
- saucepan
- cutting board
- kitchen knife
Instructions
- Cut the chicken into cubes and season with salt and pepper.
- Peel and prepare the vegetables; grate the carrots, dice peppers, zucchini and tomatoes, and chop the onion.
- Heat the oil in a saucepan and brown the chicken until lightly golden.
- Remove the chicken and sauté the vegetables in the same oil over medium heat until slightly softened, about 3 minutes.
- Return the chicken to the pan and add the water or broth.
- Bring to a boil, then add the well-rinsed and drained rice.
- Cover the pan and transfer to a preheated oven at 200°C (390°F).
- Cook for about 30 minutes, until the rice is tender and the meat is cooked through.
- Keep the lid on for another 25–30 minutes off the heat so the rice absorbs any remaining liquid and becomes fluffy.
- Serve sprinkled with chopped parsley or dill.
Share your results on social media and tag the author.
Pin to save for later
Most popular recipes:
- French cream puffs
- Spiced herb roasted sweet potato wedges
- Buttermilk fried chicken
- 6 Ingredients taco soup
