Best 2 Tasty Chicken Rice Pilaf Recipes

Indulge in the tantalizing flavors of Chicken Rice Pilaf, a culinary delight that seamlessly blends the richness of chicken with the aromatic essence of rice. This delectable dish is elevated by an array of exotic spices, fragrant herbs, and vibrant vegetables, resulting in a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey with three variations of this beloved dish: the classic Chicken Rice Pilaf, a vegetarian delight with Vegetable Rice Pilaf, and a tantalizing twist with Lemon Herb Chicken Rice Pilaf. Each recipe promises a unique gustatory experience, catering to diverse palates and dietary preferences. Prepare to be captivated by the harmonious union of tender chicken, fluffy rice, and an explosion of aromatic flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

TASTY CHICKEN RICE PILAF

Tasty Chicken Rice Pilaf image

This is a combination of a basic rice pilaf with chicken and broth. Works great as a side or a main dish.

Provided by KaLeeLu

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h12m

Yield 3

Number Of Ingredients 14

Ingredients

1 (14 ounce) can low-sodium chicken broth
¾ cup uncooked brown rice
½ cup water
olive oil
1 (8 ounce) package sliced baby bella mushrooms
1 large green bell pepper, diced
1 large red onion, diced
4 stalks celery, chopped
2 (4 ounce) skinless, boneless chicken breast halves, cubed
1 cup hot water
1 teaspoon minced fresh parsley, or to taste
1 pinch dried oregano, or to taste
salt and ground black pepper to taste
¼ cup grated Parmesan cheese, or to taste

Steps:

Combine chicken broth, rice, and 1/2 cup water in a saucepan over medium-high heat. Bring to a boil; reduce heat and simmer until rice is almost tender, about 15 minutes.
Heat olive oil in a large skillet over medium-high heat. Cook mushrooms, green bell pepper, onion, and celery until tender, about 7 minutes. Stir in cooked rice, chicken breasts, 1 cup water, parsley, oregano, salt, and black pepper. Simmer until chicken is no longer pink in the center, 20 to 25 minutes. Top with Parmesan cheese.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 48.4 g, Cholesterol 51.2 mg, Fat 10 g, Fiber 5.9 g, Protein 28.3 g, SaturatedFat 2.8 g, Sodium 334.2 mg, Sugar 5.1 g

ZA'ATAR CHICKEN AND RICE PILAF RECIPE BY TASTY

Za'atar Chicken And Rice Pilaf Recipe by Tasty image

This chicken and rice dish makes a great meal for special occasions or impressing guests. It's quite simple to prepare but is full of flavor, and the za'atar brings it all together. Brining the chicken keeps the meat moist while the skin gets nice and crispy, making for a great presentation and almost foolproof cooking. The rice pilaf is hearty and savory, and it cooks up quickly while the chicken roasts.

Provided by Rie McClenny

Categories Dinner

Yield 4 servings

Number Of Ingredients 28

Ingredients

5 lb whole chicken
1 tablespoon whole black peppercorn
1 tablespoon fennel seeds
1 tablespoon coriander seed
4 qt water, divided
4 sprigs fresh oregano
4 sprigs fresh thyme
3 dried bay leaves
½ cup kosher salt
½ cup dark brown sugar, packed
¼ cup soy sauce, or tamari
1 oz lemon peel, chopped
1 oz garlic, chopped
3 tablespoons canola oil, or other neutral oil
8 tablespoons unsalted butter, cut into
1 teaspoon kosher salt
2 teaspoons za'atar
2 cups chicken stock
1 tablespoon unsalted butter
2 garlics, halved lengthwise
½ cup fideo, broken vermicelli noodles
1 ½ cups white basmati rice
za'atar oil
¼ cup olive oil
1 ½ teaspoons za'atar
¼ teaspoon kosher salt
2 tablespoons fresh flat-leaf parsley
1 lemon, cut into 8 wedges

Steps:

Spatchcock the chicken: Place the chicken, breast-side down, on a cutting board. Using a pair of kitchen shears or a very sharp knife, find the backbone of the chicken and cut up both sides to remove. Remove any giblets remaining inside the chicken. Turn the chicken over and press down on the breastbone until the chicken lies flat.
Make the brine: In a small, dry pan, toast the peppercorns, fennel seeds, and coriander seeds until fragrant and starting to change color, 1-2 minutes.
Transfer the toasted spices to a large pot with 1 quart (1 liter) of water, the oregano, thyme, bay leaves, salt, brown sugar, and soy sauce. Bring to a boil over high heat, stirring to dissolve the sugar and salt, then let boil for 1 minute. Remove the pot from the heat. Transfer the brine to a large container. Cool the brine by adding the remaining water.
Place the chicken in the brine, cover the container, and chill in the refrigerator for at least 6 hours, or overnight.
Preheat the oven to 450°F (230°C). Place a wire rack or roasting rack on top of a baking sheet.
Make the chicken seasoning: In a food processor, combine the lemon peel, garlic, and canola oil. Process into a thick paste.
Remove the chicken from the brine and pat dry with paper towels. Use your fingers to carefully separate the skin from the breasts and thighs. Rub the lemon garlic paste over the bird, making sure to get some under the skin. Rub the softened butter underneath and over the skin. Season on both sides with the salt and za'atar. Place the chicken on the rack set over the baking sheet, breast-side up.
Roast the chicken for 40-50 minutes, until the breast meat reaches 145°F (63°C).
Roast until the thigh meat, near the bones, reaches 160°F (71°C). Remove from the oven and let rest for 5-10 minutes.
Meanwhile, make the rice pilaf: Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Transfer the rice to a medium bowl and cover with water by 1 inch (2.5 cm). Soak for 10 minutes.
Add the chicken stock to a small pot and bring to a boil, then cover and reduce the heat to low so the stock stays warm.
In a large pot or pan over medium heat, combine the butter, garlic, and fideo. Cook, stirring constantly, until most of the noodles are golden brown, about 5 minutes.
Drain the rice once the noodles are toasted, then add to the pan and sauté until the rice is dry and coated with the butter, 2-3 minutes.
Add the hot chicken stock, then reduce the heat to low, cover, and cook until the noodles curl up, about 15 minutes. Fluff the pilaf with a fork, then cover again and let sit for at least 5 minutes before serving.
Make the za'atar oil: In a small bowl, mix together the olive oil, za'atar, and salt.
Carve the chicken, then arrange over the rice pilaf and spoon the za'atar oil over. Garnish with parsley and serve with lemon wedges.
Enjoy!

Tips:

To achieve perfectly cooked rice, use high-quality, long-grain rice. This type of rice holds its shape well and won't become mushy.
Rinse the rice thoroughly before cooking to remove any starch and impurities. This will help the rice cook evenly.
Use a heavy-bottomed pot to cook the rice. This will help distribute heat evenly and prevent the rice from burning.
Be careful not to overcook the rice. Overcooked rice will be mushy and bland. Cook the rice until it is tender but still has a slight bite to it.
Add flavorful ingredients to the rice pilaf to enhance its taste. Common additions include vegetables, herbs, spices, and nuts.
Let the rice pilaf rest for a few minutes before serving. This will allow the flavors to meld together and the rice to absorb any remaining liquid.

Conclusion:

Chicken rice pilaf is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It is easy to make and can be tailored to your own preferences by adding different ingredients. Whether you are a beginner cook or an experienced chef, chicken rice pilaf is a great recipe to try. With its fragrant aroma, fluffy texture, and flavorful taste, it is sure to become a favorite in your household.