Chicken Rice Pilaf

It is very simple to prepare Chicken Rice Pilaf. This dish is very comforting and versatile. This is a staple at my house because it’s made with simple ingredients we have in the fridge or pantry.

Chicken And Rice Pilaf

Amazingly, I didn’t share this recipe sooner. This is a dish that I often make because it’s not only full of flavour but also contains ingredients you can find in the fridge or pantry at any time of the week. This pilaf will give you comfort without the guilt.

What is Pilaf?

My mom made chicken rice pilaf often, even weekly. Pilaf is a simple rice dish that’s usually cooked with some spices and broth. I make mine creamy with carrots and sweet peas. This dish is now a main course because I added chicken as a protein.

Ingredients In Chicken Rice Pilaf

• Butter – Unsalted – We want to limit the sodium in our butter.
• Olive oil is the best choice for browning our meats. Besides its high smoking point, it is also very tasty.
• Vegetables – Celery, onion, carrots and peas.
• Chicken – You want to use a skinless, boneless breast. You can use the thigh, but you will need to cook it longer.
• Rice – White long-grain rice works best for this recipe. If you prefer to use another type of rice, be aware that the cooking time may change.
• Broth – We need chicken broth that will carry the flavours through to the final dish. No sodium is also needed to keep our salt levels in check.
• Bay leaves are essential for cooking rice. Remove them before eating.
• To make the dish as creamy as I could, I used half-and-half.
• Salt and pepper – A little salt or pepper is enough.
• Parmesan cheese – lots of freshly grated Parmesan.

How to Make Chicken Rice Pilaf

• Prepare the base. Medium heat is recommended for Dutch ovens or skillets when butter and olive oils are added. After the butter melts, add the onions and cook them for 3 minutes or until they are translucent and soft. Add the celery and the carrots, season them with half of the salt, and stir. Until they become soft, continue cooking for 3 more minutes.
• Cook the chicken. Add the chopped chicken, season with the remaining salt and pepper, and cook for approximately 5 minutes or until the chicken no longer has a pink colour.
• Stir the rice and chicken broth together. Stir in the half-and-half and bay leaves. Bring the mixture to a rolling boil, then reduce the heat so that it simmers and cover the pot or skillet. Cook the rice for 20 minutes while stirring it occasionally. Add the peas, and continue to cook for an additional 2 minutes until the peas have been cooked.
• Finish your dish by garnishing it with more pepper and parsley. If you prefer, serve warm with Parmesan sprinkled on top.

How to Make the Best Chicken Pilaf

• My mom makes this pilaf with drumsticks and wings. She’s used all parts of the chicken. This is what makes a rice pilaf so versatile. You can use any meat or vegetable.
• You can add rich, golden colour to the dish by sautéing it in oil.
• To give the dish a concentrated flavour, substitute some water with a chicken bouillon granule in place of the chicken broth.
• It’s so simple to make once you’ve tried it a few times.

Storing Leftover Pilaf

Store this dish immediately after it has cooled down. Rice is a breeding place for bacteria. It should last for 3 to 4 days when kept in an airtight container. Store this dish in an airtight freezer bag, pressing out the air. Frozen overnight in the refrigerator, fluff up the rice and reheat. A three-month freezer shelf life can be achieved with this dish.