Chicken Pilaf
A fragrant pilaf made with chicken thighs, carrots, onions, cumin, and paprika. The rice steams in the chicken juices with whole garlic cloves.
- Time
- 55 min
- Serving
- 750 kcal
- Ingredients
- ≈ $1.11
- Protein
- 33 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 150 g
- 2 Long-grain ricepack 800 g ≈ $1.94 80 g
- 3 Carrots≈ $1.50 per kg 80 g
- 4 Onions≈ $1.60 per kg 50 g
- 5 Garlic≈ $10.00 per kg 5 g
- 6 Sunflower oil 15 ml
- 7 Cumin 1 g
- 8 Paprika 1 g
- 9 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the chicken1 into 4cm pieces, slice the onion4 into half-rings, and julienne the carrots3. Rinse the rice until the water runs clear, then soak it. Leave the garlic5 unpeeled and separate into individual cloves.
Heat oil in a heavy pot or cauldron over high heat. Sear the chicken1 for 7 minutes until golden brown.
Reduce heat to medium, add the onions4 and carrots3, and cook for 7 minutes, stirring occasionally, until the onions soften.
Season with salt, add the cumin and paprika, and stir-fry for 1 minute.
Pour in 150ml of water, cover, and simmer for 10 minutes until the chicken1 is nearly cooked.
Drain the rice, spread it evenly over the meat, and add hot water just above the rice level. Push the garlic5 cloves into the rice—do not stir.
Cook uncovered on high heat until the water evaporates, then cover, reduce heat to low, and simmer for 15 minutes until the rice is tender. Remove from heat and let it rest for 5 minutes.
Take out the garlic5 cloves, gently fold the pilaf, and serve hot.
Tips
- Why it works
- Leave the garlic bulb whole so it infuses the rice with flavor without burning or overpowering it. Smash it lightly after cooking if you prefer stronger garlic taste.
- Substitutions
- Replace cumin with ½ tsp coriander for a milder warmth; swap paprika for ½ tsp turmeric for earthy color. Use chicken breast instead of thighs if preferred, but cook it faster to avoid drying.
- Common mistakes
- Overcooking the rice turns it mushy. Check if liquid is absorbed before steaming. If the bottom sticks, you cooked it too long uncovered.
- Storing and reheating
- Eats best fresh but lasts 3 days in the fridge; reheat covered in a pot with 2 tbsp water on low heat. Freezes for 1 month if packed tightly in a bag.
- Serve with
- Pair with a simple cucumber-tomato salad for crunch and acidity. Works well for a family lunch on weekends or as a meal prep for busy weekdays.
In short
- In the planner this dish is cooked for two days: reheat on day two.
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