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Spiced Chicken and Rice Pilaf

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Spiced Chicken and Rice Pilaf is a fragrant one-pot meal featuring tender, seasoned chicken, fluffy long-grain rice, and a blend of warm aromatic spices. This comforting dish combines protein, vegetables, and perfectly seasoned rice into a hearty and satisfying dinner that’s ideal for busy weeknights, family meals, or meal prep. Easy to prepare and packed with flavor, this chicken pilaf is a wholesome recipe everyone will enjoy.

Ingredients

For the Chicken and Rice

  • 1½ pounds boneless, skinless chicken thighs or chicken breasts
  • 1½ cups long-grain rice (basmati or jasmine)
  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1 teaspoon paprika
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup carrots, diced
  • 1 cup frozen peas

For Garnish

  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges, for serving

Instructions

  • Season the chicken with the cumin, coriander, turmeric, paprika, cinnamon, salt, and black pepper.
  • Heat the olive oil or butter in a large skillet or Dutch oven over medium-high heat.
  • Add the chicken and cook for 4–5 minutes per side until browned. Remove from the pan and set aside.
  • In the same pan, add the diced onion and sauté for about 4 minutes until softened.
  • Stir in the garlic and cook for 30 seconds until fragrant.
  • Add the diced carrots and cook for 2–3 minutes.
  • Stir in the rice and cook for 1 minute, coating it with the oil and seasonings.
  • Pour in the chicken broth and stir well.
  • Return the chicken to the pan, nestling it into the rice mixture.
  • Bring to a gentle boil.
  • Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
  • Stir in the peas during the final 5 minutes of cooking.
  • Remove from the heat and let stand, covered, for 5 minutes.
  • Fluff the rice with a fork and garnish with fresh parsley.
  • Serve with lemon wedges for a fresh, bright finish.

Notes

Basmati rice is ideal for achieving a light, fluffy pilaf texture.Chicken thighs provide extra flavor and remain tender during cooking.Avoid lifting the lid frequently while the rice cooks to ensure even steaming.Add raisins, dried apricots, or dates for a subtle sweet contrast.Toasted almonds, pistachios, or pine nuts make an excellent garnish.For a richer flavor, substitute part of the broth with a pinch of saffron infused in warm water.

Find it online: https://cookibly.com/the-spiced-chicken-and-rice-pilaf/