You can’t go wrong with an easy chicken and rice recipe. The Chicken Rice Pilaf is a simple single-skillet meal, for minimum mess and maximum flavor. This one would make a great weeknight family dinner.
12 chicken thighs
1 1/2 cups brown rice, soaked in water for at least 8 hours
water (use as directed on rice package)
1 medium onion
2 celery ribs
1/4 cup vegetable oil
1 teaspoon paprika
salt (to taste)
pinch of white/black pepper
1/2 teaspoon chili flakes
1/2 teaspoon cinnamon
1 bay leaf
1 teaspoon ground coriander seeds
1/2 teaspoon cumin
3 cardamom pods
2 garlic cloves
Preheat the skillet with oil to high heat.
Place chicken thighs on a skillet skin down. When the skin becomes golden brown, remove thighs to a plate.
Add onion and celery to the skillet and caramelize them for a couple of minutes.
Now add all the spices to the skillet. Mix oil with vegetables and spices and let simmer for 10 seconds.
Add to skillet chicken thighs skin side up. Add all the carrots at once and place them between the thighs.
Lower the heat to medium low and add garlic. Pop the lid on and let it cook for about 10 minutes.
After 10 minutes, add the rice in between the chicken; cover with water, pop the lid on, and let simmer for 20-30 minutes or until the rice is puffed.
Try the rice and adjust the seasoning. If the rice is not fully cooked, add 1/4 cup of water and continue to simmer.
Serve and enjoy!