Tender chicken cooked with tasty spices served on a bed of fluffy rice mixed with flavorful herbs. Alongside, colorful veggies roasted until they’re juicy and delicious. It’s a delightful twist on the classic chicken and rice, bringing out new flavors in every bite. Easy to make and perfect for a cozy family dinner!
Chicken and Rice Pilaf
Prep Time 20 minutes
Cook Time 1 hour 13 minutes
Total Time 1 hour 33 minutes
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon paprika
- Salt and pepper to taste
For the Rice Pilaf:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
For the Roasted Vegetables:
- 2 cups mixed vegetables such as bell peppers, zucchini, carrots, and cherry tomatoes, chopped into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven: Preheat your oven to 400°F (200°C).
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Marinate the Chicken: In a small bowl, mix together olive oil, minced garlic, paprika, salt, and pepper. Rub this mixture over the chicken breasts, ensuring they are evenly coated. Let them marinate while you prepare the rest of the ingredients.
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Prepare the Rice Pilaf: Rinse the rice under cold water until the water runs clear. In a saucepan, melt the butter over medium heat. Add chopped onion and minced garlic, and sauté until translucent. Stir in ground cumin and coriander, then add the rice. Cook for 2-3 minutes, stirring frequently. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
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Roast the Vegetables: While the rice is cooking, spread the chopped vegetables on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and slightly caramelized.
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Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.
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Assemble: Fluff the cooked rice with a fork and transfer it to a serving platter. Arrange the sliced chicken breasts on top of the rice. Serve the roasted vegetables alongside or on top of the chicken and rice.
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Enjoy: Serve your savory chicken and rice pilaf with roasted vegetables hot, and garnish with fresh herbs like parsley or cilantro if desired. This dish will surely be a hit with its flavorful twist on the classic combination of chicken and rice!
