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Spiced Chicken and Rice Pilaf

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This Spiced Chicken and Rice Pilaf recipe is a comforting one-pot meal made with tender chicken, fluffy rice, and warm aromatic spices. Perfect for family dinners, meal prep, or special occasions, this flavorful pilaf delivers rich Middle Eastern-inspired taste with simple ingredients and easy preparation.

Ingredients

  • pounds chicken thighs or chicken breasts
  • 1½ cups long-grain rice
  • 3 cups chicken broth
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 carrots, diced
  • 1 cup peas
  • ½ teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • Salt, to taste
  • Black pepper, to taste
  • 2 bay leaves
  • Fresh parsley, chopped for garnish
  • ¼ cup sliced almonds or raisins

Instructions

  • Heat olive oil and butter in a large pot over medium heat.
  • Season the chicken with salt, pepper, paprika, cumin, and turmeric.
  • Sear the chicken until golden brown on both sides, then remove and set aside.
  • In the same pot, sauté chopped onions and carrots until softened.
  • Add garlic and cook for about 30 seconds until fragrant.
  • Stir in the rice and cook for 1–2 minutes to lightly toast it.
  • Add cinnamon, remaining spices, and bay leaves, stirring well.
  • Pour in the chicken broth and bring to a simmer.
  • Return the chicken to the pot and place it on top of the rice.
  • Cover and cook on low heat for 20–25 minutes until the rice is tender and the chicken is fully cooked.
  • Stir in peas during the final few minutes of cooking.
  • Let the pilaf rest for 5 minutes before fluffing the rice.
  • Garnish with parsley, almonds, or raisins before serving.

Notes

Long-grain rice creates the fluffiest pilaf texture.Avoid stirring the rice too much during cooking to prevent mushiness.Chicken thighs stay especially juicy and flavorful.Raisins or dried apricots add a delicious sweet contrast to the savory spices.Toasted almonds or pine nuts provide extra crunch and richness.