More Easy One Pot Dishes From The Modern Proper
An Easy Pilaf With Chicken Recipe
Making pilaf is just as easy as making a regular pot of rice. The uncooked grains get a quick toast in butter or oil to add flavor and ensure that they don’t stick together when they’re cooked in stock. The result is a fluffy, flavorful pot of grains with juicy browned chicken thighs. We serve our rice pilaf with chicken with Braised Greens with Golden Raisins and Maple or Green Beans Almondine. If you want even more one-pan dinner goodness, check out our Cilantro Lime Chicken Rice Skillet.
What Is Pilaf?
Pilaf is a rice dish prepared by cooking the grains in stock with seasoning. It is different from regular rice in the way it is prepared (plain White Rice is cooked in water with salt and butter/oil), and in the final texture. Pilaf is drier than rice and has more flavor, which varies with the seasoning that is added during cooking. Long grain white rice is the best grain to use for making pilaf because it is fluffier and drier than most cooked rice.
Ingredients You’ll Need To Make This One-Pan Chicken And Rice Pilaf
Boneless, skinless chicken thighs
Seasoning – sea salt, garlic powder, paprika, ground cumin, ground cinnamon
Sliced or slivered almonds and dried currants
For the pilaf – long grain rice and orzo pasta
For the sauce – Greek yogurt, fresh lemon juice, and seasonings
How to Make The Best Chicken With Rice Pilaf
Make the spice rub. In a small bowl, combine salt, garlic powder, paprika, cumin, and cinnamon.
Toast the almonds. This is optional if you’re running short on time, but it’s really worth the extra three-ish minutes!
Brown the chicken.
Toast the rice and orzo.
Bring to a boil. Add the chicken stock, currants, lemon zest, salt, then increase the heat to medium high and bring to a boil, scraping the bottom of the skillet.
Reduce to a simmer. Add the chicken back to the skillet and cook until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Make the yogurt sauce. In a small bowl, combine the yogurt, lemon juice, and seasoning.
- Serve! Sprinkle with chopped parsley. Serve the sauce on the side.
How to Store Leftover Pilaf + Tips
Leftover pilaf can be stored in an airtight container for 3-4 days. When we reheat pilaf we add a little water or chicken stock to help add moisture. Pilaf can be frozen for up to three months.
Consider turning leftovers into a version of our Mediterranean Couscous Salad.
Pilaf can be cooked with water if you don’t have stock or bouillon around.
More Easy Chicken Recipes From The Modern Proper
Great Grains + More
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