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
- 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
- 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.