Chicken and Brown Rice Pilaf
A hearty one-pot wonder! Tender chicken and nutty brown rice simmer with carrots and onions for a savory, wholesome meal. Perfect for a weeknight dinner, this pilaf is comforting and incredibly easy to make.
For 4 servings
4 steps. 55 minutes total.
- 1
Step 1
- a.Sear the chicken
- b.Pat the chicken cubes dry with a paper towel. Season them with 1/4 tsp salt and 1/4 tsp pepper.
- c.Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- d.Add the chicken in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through to 165°F (74°C). Work in batches if needed.
- e.Remove the cooked chicken from the pot and set it aside on a plate.
- 2
Step 2
- a.Sauté aromatics and toast rice
- b.Add the remaining 1 tablespoon of olive oil to the same pot over medium heat.
- c.Add the chopped onion and diced carrots. Sauté for 5-6 minutes, stirring occasionally, until the onion is translucent.
- d.Stir in the minced garlic and cook for another minute until fragrant.
- e.Add the rinsed brown rice to the pot. Stir constantly for 2 minutes to toast the grains.
- 3
Step 3
- a.Combine and simmer
- b.Pour in the water and add the bay leaf, dried thyme, and remaining 1/4 tsp salt and 1/4 tsp pepper. Stir well, scraping up any browned bits from the bottom.
- c.Return the seared chicken to the pot and bring the mixture to a boil.
- d.Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 40-45 minutes. Do not lift the lid.
- 4
Step 4
- a.Rest, finish, and serve
- b.Remove the pot from the heat and let it stand, covered, for 10 minutes. This allows the rice to absorb the remaining steam.
- c.Uncover, add the fresh peas, and gently fluff the pilaf with a fork. The residual heat will cook the peas.
- d.Remove the bay leaf before serving. Garnish with fresh parsley and serve warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, use boneless, skinless chicken thighs instead of breasts. They are more forgiving and stay juicier.
- 2Ensure your pot has a tight-fitting lid. If it's loose, place a piece of aluminum foil between the pot and the lid to create a better seal.
- 3Rinsing the brown rice removes excess starch, preventing it from becoming gummy and helping the grains stay separate.
- 4Feel free to add other vegetables like chopped celery, bell peppers, or mushrooms along with the carrots and onions.
- 5Toasting the rice before adding liquid enhances its natural nutty flavor, adding depth to the dish.
Adapt it for your goals.
Vegetarian
Omit the chicken and use vegetable broth instead of water. Add 1 can of rinsed chickpeas along with the rice for protein.
high proteinHigh protein
Increase the chicken to 600g and add 1/2 cup of quinoa along with the brown rice for a complete protein boost.
gluten freeGluten free
This recipe is naturally gluten-free. Just ensure your dried thyme is certified gluten-free if you have a severe allergy.
healthyHealthy
Reduce the olive oil to 1 tablespoon total and add more vegetables like chopped zucchini or bell peppers for extra fiber and nutrients.
Why this is on our healthy list.
Rich in Lean Protein
Chicken breast is an excellent source of lean protein, which is crucial for muscle repair, growth, and overall body function.
High in Fiber
Brown rice is a whole grain that provides dietary fiber, aiding in digestion, promoting satiety, and helping to regulate blood sugar levels.
Packed with Vitamins
Carrots and peas contribute essential vitamins like Vitamin A and K, which are important for vision, immune function, and bone health.
Frequently asked questions
Yes, it's a well-balanced and healthy meal. It provides lean protein from chicken, complex carbohydrates and fiber from brown rice, and essential vitamins from the vegetables. Using water instead of broth and controlling the salt makes it a heart-healthy option.