Chicken and Brown Rice Pilaf
A hearty and wholesome one-pot meal where tender chicken thighs and nutty brown rice simmer together in a fragrant broth. This simple pilaf is packed with vegetables and finished with fresh herbs for a comforting weeknight dinner that feels special.
For 4 servings
- prep
Prep the ingredients.
1.Cut chicken thighs into 1-inch chunks.2.Rinse brown rice under cold water until water runs clear, then drain well.3.Dice onion, carrot, and celery into small, even pieces.4.Mince the garlic cloves. - saute · ~5 min
Brown the chicken.
1.Heat olive oil in a Dutch oven over medium-high heat.2.Add chicken pieces in a single layer and season with a pinch of salt and pepper.3.Cook until golden brown on all sides, about 5 minutes. Remove chicken and set aside. - saute · ~6 min
Sauté the vegetables.
1.Reduce heat to medium and add onion, carrot, and celery to the same pot.2.Cook, stirring occasionally, until softened, about 5 minutes.3.Add garlic and cook until fragrant, about 30 seconds. - simmer · ~40 min
Simmer the pilaf.
1.Stir in the rinsed brown rice, dried thyme, bay leaf, and remaining salt.2.Return the browned chicken and any accumulated juices to the pot.3.Pour in the water and bring to a boil.4.Reduce heat to low, cover tightly, and simmer for 40 minutes, or until rice is tender and liquid is absorbed.TIPDon't lift the lid during cooking — brown rice needs steady steam to cook evenly. - rest · ~5 min
Rest and finish.
1.Remove the pot from heat and take out the bay leaf.2.Gently fold in the thawed peas.3.Cover and let rest for 5 minutes. - garnish
Fluff with a fork and garnish with fresh parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the brown rice thoroughly to remove excess starch and prevent gummy pilaf.
- 2Pat the chicken thighs dry before browning to achieve a deep golden crust.
- 3Use a heavy Dutch oven with a tight-fitting lid to maintain steady steam for even rice cooking.
- 4Resist lifting the lid during the 40-minute simmer — brown rice needs consistent steam to cook properly.
- 5Let the pilaf rest for 5 minutes after cooking to allow the grains to absorb any remaining moisture.
- 6Thaw frozen peas quickly by running them under warm water, then fold them in gently to preserve their color.
Adapt it for your goals.
Turkey and wild rice
Substitute chicken thighs with diced turkey breast and brown rice with a 50/50 mix of brown and wild rice for a heartier, earthier pilaf that's perfect for post-holiday cooking.
vegetarian mushroomVegetarian mushroom
Replace chicken with 400g of sliced cremini mushrooms, sear them until browned, and use vegetable broth instead of water — it's a deeply savory, meatless version.
Mediterranean twistMediterranean twist
Add 1 diced bell pepper with the onion, swap dried thyme for 1 teaspoon of dried oregano, and stir in 1/4 cup of chopped Kalamata olives with the peas for a briny, sun-drenched flavor.
spicy sausageSpicy sausage
Use 450g of sliced smoked chicken or turkey sausage instead of plain chicken, and add 1/4 teaspoon of paprika and a pinch of cayenne with the thyme for a smoky, mildly spicy kick.
Why this is on our healthy list.
Rich in lean protein
Chicken thighs provide high-quality protein that supports muscle maintenance and keeps you full longer.
High in dietary fiber
Brown rice and vegetables deliver fiber that aids digestion and helps maintain steady energy levels.
Packed with vitamins from vegetables
Carrots, celery, peas, and parsley add vitamin A, vitamin K, and antioxidants to support immune health and vision.
Heart-friendly fats
Olive oil provides monounsaturated fats that may help maintain healthy cholesterol levels.
Frequently asked questions
Brown rice can vary in cook time; if it's still firm, add 2-3 tablespoons of water, cover, and simmer for another 5-10 minutes until tender.
