Last updated on May 28th, 2018 at 09:27 am
This Chicken Rice Pilaf is a very simple dish to make, yet quite comforting and very versatile. It’s a staple in my house because it uses simple, every day ingredients that we always have in our fridge or pantry.
Looking back, chicken rice pilaf is probably one of the first recipes I ever learned to make which is why I’m surprised I haven’t shared this recipe with you until now. It’s probably because it’s one I make so often and I just think that everyone knows how to make this.
Chicken rice pilaf is something my mom used to make often, if not on a weekly basis. My version here is just a bit different than hers, though I make her version all the time too. The difference is she doesn’t use half and half in hers, but sometimes I like mine a bit creamier.
The great thing about this chicken rice pilaf is that it’s so easy and simple to make. It’s one of those recipes that you won’t need a recipe to make it, once you know the basics of it.
Pilaf is basically a dish in which rice is cooked in a broth with seasoning. Pilaf is also a dish that it’s hard to pinpoint where the origin of it is since pretty much every culture has their own version, which is why I’m classifying this as a Romanian dish, because this is how I grew up with it.
I usually use chicken breast in my pilaf, but my mom has made this many times with chicken drumsticks or wings, she’s probably used every part of the chicken in this dish. And that’s what’s so great about a rice pilaf. It’s very versatile in the kind of meat or vegetables you use.
However, almost always, a rice pilaf starts with sautéing onion, celery and carrots in some oil and sometimes you even saute the rice in the oil first to give it a nice golden or brown color.
I also love to garnish my rice pilaf with a bit of Parmesan cheese, which would be a big no no for mom but hey, that’s what’s so great about cooking for yourself, you can make everything to your liking.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Chicken Rice Pilaf
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large onion chopped
- 2 tsp salt
- 2 tsp pepper
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 1/2 lbs chicken breast skinless and boneless, diced
- 2 cups rice long grain, I used Basmati
- 5 cups chicken broth low sodium
- 2 bay leaves
- 1 cup half and half
- 1/2 cup peas frozen
- 2 tbsp parsley fresh, chopped
- 1/4 cup parmesan cheese grated
Instructions
- Add the butter and olive oil to a large skillet or Dutch oven, and heat over medium heat. Once the butter has melted, add the onion and cook for about 3 minutes until the onion softens and has become translucent.
- Add the carrots and celery, season with half the salt and pepper, stir then cook for 3 more minutes, until the celery and carrots soften a bit.
- Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink.
- Add the rice, chicken broth and stir. Add the bay leaves and half and half; stir. Bring to a boil, turn down the heat to a simmer and cover the skillet or pot. Cook for 20 minutes, stirring occasionally, until the rice is cooked.
- Stir in the peas and cook for 2 more minutes or until the peas are cooked. Garnish with parsley and more pepper.
- Serve warm sprinkled with Parmesan cheese if preferred.
K Richardson says
March 25, 2019 at 6:56 pmSo good! A great low cost dinner recipe that can be amped up with chopped asparagus or zucchini (if your husband hates peas like mine)
Esther says
March 9, 2019 at 9:06 pmThis looks so good! Do you think it would work to make it with Jasmine rice?
Nicole Beaulieu says
March 11, 2019 at 11:06 amJasmine requires 25% less liquid than basmati, so adjust as necessary 🙂 Other than that, it will turn out amazing!
Writernan says
February 15, 2019 at 4:00 amMade a version of this the other night and hubby loved it so much was begging me to make it again! Thanks Jo
Joanna Cismaru says
February 16, 2019 at 3:10 pmMy pleasure, so happy you like it!
pikcat says
June 15, 2018 at 1:32 amI have never cooked pilaf at home, gotta try this recipe soon. Thank you for sharing!
Lacey says
May 23, 2018 at 10:52 amThis was good!!! I gave it 4 instead of 5 stars because I think 2 tsp of pepper was too much for my taste. I would do 1 tsp next time. I also added 1/4 c of grated parm MIXED IN with more on top… no regrets. So yummy!
Albert Bevia says
March 22, 2018 at 8:41 amI love a good rice pilaf, and this one looks truly amazing, I´m sure your mothers was amazing too, nice touch with the parmesan cheese on top
Joanna Cismaru says
March 22, 2018 at 8:47 amThanks, Albert! Hope you try it!
Lisa says
March 21, 2018 at 2:04 pmI have a family of five, big eaters!! Have you ever doubled this recipe and have it still turn out great? This looks and sounds good. As I write, I am preparing your recipe for pizza dough. Thanks!
Joanna Cismaru says
March 21, 2018 at 3:29 pmI personally haven’t made more than what you see in this picture, that’s quite a lot of food and I think it should be enough for big eaters. Having said that, I don’t see any reason why you couldn’t double it. 🙂
Colin says
March 19, 2018 at 2:15 pmI think a half teaspoon of Turmeric would brighten the rice with a mottled red and white effect when stirred into the rice.
Joanna Cismaru says
March 19, 2018 at 2:38 pmThat’s true, though I can’t ever remember my mom using turmeric or even having it in her kitchen. 🙂
Jeannine says
March 19, 2018 at 11:55 amI Will difinately do that, because it’s différent than mine and more casier to do. Thanks
Teri Hunt says
March 19, 2018 at 11:10 amSounds Great! I have some left over chicken and will give ithis recipe one a try. Have not used half/half nor Bay leaves. Yet, love to give it a try.
Joanna Cismaru says
March 19, 2018 at 2:38 pmLet me know how it turns out!
Annabelle says
March 19, 2018 at 9:10 amThis is on the menu for sure. We are only two and I’m wondering if I should half the recipe or make as presented. Can I reheat it successfully? Thank you for a great sounding recipe. Just saying…I’d make it creamier with half and half also.
Joanna Cismaru says
March 19, 2018 at 10:01 amYou can definitely half the recipe or just make it as is and have leftovers because it reheats great. 🙂
LaTrice says
March 18, 2018 at 9:58 pmYummy!!! This recipe looks amazing. Can’t wait to make it!! 🙂
Joanna Cismaru says
March 18, 2018 at 11:23 pmThanks, let me know how you like it!
McGill Ullrey says
March 24, 2018 at 5:59 pmJo, I am making this tonight, and my husband said, “You could probably do that in the instant pot.” Have you tried this in the instant pot yet? If so, could you post the times and settings? I would love to try in the instant pot another time. Thanks.
Joanna Cismaru says
March 26, 2018 at 8:25 amI haven’t yet. I know the IP has a rice button, but you’d probably want to cook the chicken and rice together, though I’d first use the saute mode to saute them. I think 8 minutes on manual should do it.