Table of Contents
- Why I Love this Chicken Rice Pilaf Recipe
- Chicken Rice Pilaf Ingredients
- How to Make Chicken Rice Pilaf
- Pro Tips for Success
- Variations and Substitutions
- Serving and Storage
- Frequently Asked Questions
- More Chicken Recipes
- Watch How to Make This Chicken Rice Pilaf Recipe
- Have I Convinced You to Make This Recipe?
- Chicken Rice Pilaf Recipe
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Chicken rice pilaf is a one-pan weeknight warrior. Packed with spiced chicken, fluffy rice, and a variety of textures from almonds, pistachios, olives, and dried apricots, this dish is flavorful and satisfying.
Why I Love this Chicken Rice Pilaf Recipe
I love a dish that combines bold flavors and textures in a simple, one-pan meal, and this chicken rice pilaf does exactly that! The basmati rice absorbs richness from the chicken stock and heavy cream, and the chicken thighs create a deep, comforting flavor in every single bite. Using thighs means the chicken stays tender and juicy without any extra work.
What really makes this dish special is the mix of sweet and savory elements. The dried apricots add a subtle, natural sweetness that pairs beautifully with the briny Castelvetrano olives, while the toasted almonds and pistachios bring just the right amount of crunch. While this recipe isn’t fully traditional, these ingredients form the basis of a rice pilaf. The added chicken makes this recipe feel like a bit more of a meal rather than what would usually feel like a side dish.
This pilaf is perfect for a weeknight meal, but it also feels special enough for entertaining. It’s the kind of dish that tastes even better the next day, making leftovers something to look forward to. It’s simple and flavorful: the best combination if you ask me!
Chicken Rice Pilaf Ingredients
A traditional rice pilaf recipe contains a set of specific ingredients. While this recipe is not completely traditional, it does use the basic pilaf ingredients.
- Cauliflower becomes a tender and flavorful base for this pilaf after an initial bake in the oven to soften.
- Red onion roasts alongside the cauliflower, partnering with the cauliflower to form a balanced foundation.
- Olive oil assists in the roasting of the vegetables, boosting their flavors.
- Kosher salt seasons the vegetables, maintaining moisture and balance in the dish.
- Black pepper partners with the salt to form an initial layer of seasoning in the dish.
- Castelvetrano olives bring great color and balanced flavor that go beyond a typical black olive.
- Dried apricots bring pockets of sweetness to the dish while also varying the texture.
- Sliced almonds roast, amplifying their flavor throughout the dish and providing a nice texture that is complemented by the pistachios.
- Pistachios provide an additional crunch to the dish, building on the salty and nutty flavors.
- Ground cumin holds a warmth of nutty flavor to build the team of spices in the rub.
- Turmeric complements the ground cumin, developing warm and earthy flavors in the dish.
- Cardamom adds a peppery and piney flavor, partnering with the other spices to form a robust mix.
- Cinnamon adds yet another warm flavor with a hint of spice and sweetness.
- Garlic Powder brings a slight tangy flavor to the spice mix, striking a flavor balance.
- Chicken thighs add hearty protein to the dish, without becoming chewy or dried out.
- Chicken stock immediately boosts the flavor in the dish while also providing liquid for the rice to cook.
- Heavy cream adds fat to the dish, further deepening the flavors in the dish and creating a balance.
- Fresh parsley garnishes the dish, creating a brighter look while also adding a slightly herbal flavor.
How to Make Chicken Rice Pilaf
There are three steps to making this super easy chicken rice pilaf recipe.
- Prepare the vegetables
- Prepare the spice blend
- Assemble and bake the dish
Step 1: Prepare the vegetables. Break down the cauliflower into bite-sized florets. Chop the red onion into rough, large pieces. Add both to a 9 x 13-inch baking dish. Drizzle with olive oil and toss until evenly coated. Season with kosher salt and black pepper. Place in a 425°F oven for 18 to 22 minutes until the cauliflower begins to brown. After the cauliflower has roasted, remove it from the oven and reduce the oven temperature to 350°F.
Step 2: Prepare the spice blend. Combine the ground cumin, turmeric, cardamom, cinnamon, garlic powder, black pepper, and kosher salt in a small bowl. Reserve half of the mixture. Pat the other half onto all sides of the chicken thighs.
Step 3: Assemble and bake the dish. To the baking dish, add the rice, olives, apricots, almonds, pistachios, and remaining spice mix. Mix the dish until evenly combined. Pour in the chicken stock and heavy cream. Nestle the chicken thighs on top of the dish. Cover with aluminum foil and place back into a 350°F oven for 45 to 55 minutes. Remove the foil from the top for the remaining 10 to 15 minutes to brown the chicken slightly. Ensure the chicken reaches an internal temperature of 165°F before removing from the oven. Garnish with freshly chopped parsley, if desired.
Pro Tips for Success
- Keep the stems of the cauliflower. They can be cut down to reduce the size of the cauliflower, but roast them along with the rest of the vegetables; they hold the same amount of flavor and get equally as tender.
- Use chicken thighs for this dish. Thighs are a dark meat that can handle a long roasting time in the oven. They are able to maintain moisture better than chicken breasts.
- Rinse the basmati rice to remove the excess starch. This ensures proper cooking in the oven. Also be sure to cover the dish with foil while it roasts, as this traps the steam to cook the dish properly.
Variations and Substitutions
There are a few ways this dish can be altered to fit your personal preference or the ingredients you have on hand.
- Chicken broth can be used in place of chicken stock. It will contain slightly less flavor but will function similarly.
- Use another type of long-grain rice. Jasmine rice is a great alternative.
- Use alternative or additional garnishes and spices. Zest of a lemon works well to brighten the dish, while a bit of cayenne pepper added to the spice blend can add a bit of heat.
Serving and Storage
To serve: Let cool slightly before serving. This dish works well served with a simple, light side salad.
To store: Place in an airtight container and refrigerate. The leftovers will keep 7 to 10 days in the fridge.
Frequently Asked Questions
I find bone-in, skinless thighs are the best. The chicken roasts in the oven with the other ingredients so there is never a chance for skin to become crispy, which is desired when cooking chicken with skin.
No, this recipe would not work to prepare ahead of time. Because of the stock and the heavy cream, which would soak into the rice, it’s best to mix everything together right before you’re ready to bake it.
Watch How to Make This Chicken Rice Pilaf Recipe
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Chicken Rice Pilaf
Ingredients
- 1 medium red onion diced
- 3 cups cauliflower florets
- 2 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 6 chicken thighs (about 1 ½ lbs)
- ¾ cup chopped dried apricots (about one 5-oz jar)
- 1 cup Castelvetrano olives roughly chopped
- ½ cup roasted shelled pistachios
- ⅓ cup roasted sliced almonds
- 2 cups basmati rice rinsed well and drained
- 2 ½ cups chicken stock
- 1 cup heavy cream
- ¼ cup chopped fresh parsley
For the spice blend
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¾ tsp ground cumin
- ¼ tsp turmeric
Instructions
- Preheat the oven to 425°F.
- Roast the vegetables. In a 9 x 13-inch baking dish, combine the onion and cauliflower. Drizzle with the olive oil and toss to evenly coat. Spread in an even layer and sprinkle with salt and black pepper. Roast in the preheated oven until the cauliflower is beginning to brown, 18-22 minutes. Then, remove from the oven and reduce the oven temperature to 350°F.1 medium red onion, 3 cups cauliflower florets, 2 tbsp olive oil, ½ tsp kosher salt, ½ tsp freshly ground black pepper
- Prepare the spice blend. In a small bowl, combine the salt, black pepper, garlic powder, cinnamon, cardamom, cumin, and turmeric. Mix to combine, then sprinkle the chicken thighs with 2 tsp of the spice blend. Set the chicken thighs aside, along with the remaining spice blend.1 tsp kosher salt, ½ tsp freshly ground black pepper, 1 tsp garlic powder, ½ tsp ground cinnamon, ¼ tsp ground cardamom, ¾ tsp ground cumin, ¼ tsp turmeric, 6 chicken thighs (about 1 ½ lbs)
- Assemble the dish. To the baking dish with the roasted vegetables, add the prepared rice, apricots, olives, pistachios, almonds, and remaining spice blend. Stir together and pour in the stock and cream. Place the chicken thighs on top. Cover with foil and return to the 350°F oven. Bake until the rice is tender and the chicken registers 160°F, 45-55 minutes. Remove the foil and bake an additional 10-15 minutes to brown the top of the chicken and bring the internal temperature to 165°F. Remove from the oven. Sprinkle with the parsley and serve.¾ cup chopped dried apricots (about one 5-oz jar), 1 cup Castelvetrano olives, ½ cup roasted shelled pistachios, ⅓ cup roasted sliced almonds, 2 cups basmati rice, 2 ½ cups chicken stock, 1 cup heavy cream, ¼ cup chopped fresh parsley
