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I don't often post recipes from my native Ukraine, but when I do, I make sure they are the best and the most delicious ones. This Chicken Rice Pilaf is one-pot comforting meal, perfect for busy weekdays.
Chicken Rice Pilaf
I'm not going to argue, pilaf is not a traditional Ukrainian recipe. It's of Uzbek origin and usuallymade with lamb. Since I don't eat lamb, I've always used pork or chicken for my pilaf and it always comes out delicious.
In Ukraine, we've been making rice pilaf for ages, so I consider it a part of Ukrainian cuisine. It is believed thatrice pilaf is always best when prepared by man. Perhaps it makes sense for many families, but since my husband comes back from work tired and hungry, I have no will power to ask him make dinner.
Well, I'm not even going to, since I'm the main person on the kitchen and I love recipes to be prepared my way. See, I'm really picky when it comes to cooking meat.
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You'll probably be surprised to learn that I always wash meat prior to cooking. And Ialways remove all the bloody spots from the meat. OCD you say? I call it super picky. That's why I never ever ate a steak and not going to.
Well, back to the pilaf. Make sure to rinse the rice at least 3 times, but better 5 times until water runs clear. It applies not only to this chicken rice pilaf recipe, but to all rice recipes in general. Not going to get into details, but let's just say, it's healthier when your rice is clean.
You see that nice yellow colour? That's from turmeric. If you don't use turmeric in cooking, you're missing out. It's such a good for you spice.
This recipe is very versatile. You can make it with pork tenderloin or chicken thighs. Cooking time would be around the same and the taste just as good.
Chicken Rice Pilaf
Recipe
Chicken Rice Pilaf (So Good)
4 from 1 vote
Print Pin Rate
Servings: 6
Author: Iryna Bychkiv
Ingredients
- 1 ½ cup jasmine rice
- 6 chicken drumsticks
- 1 large onion minced
- 4 medium carrots julienned
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- 2 bulbs garlic
- olive oil
Instructions
Rinse the rice 3-5 times until water runs clear.
In Dutch oven or large heavy bottomed pan and on the medium heat, heat 3 tablespoons of olive oil, add chicken drumsticks and cook them for 10 minutes on each side, stirring occasionally to prevent from sticking.
Add onion and carrots and give everything a nice stir. Reduce the heat to medium-low and cook for 15 more minutes. Add 1 teaspoon of salt, turmeric, cumin and cayenne pepper and mix everything well.
Add rice and hot water so that it was approximately 1 inch above the rice level. Add the remaining 1 teaspoon of salt and gently stir water above the rice.
Cover with a lid and cook for 15-20 minutes until water has absorbed.
Wash and cut ¼ inch off garlic heads to expose cloves.
Turn off the heat and insert garlic exposed head down into pilaf. Cover with a lid and let the garlic infuse the rice.
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Iryna Bychkiv
Website
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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Reader Interactions
Comments
Eve Hunt says
"Oh mmmyyyy, i love that recipe! Perhaps one of the best chicken breast recipes I came across to. Thank you so much for sharing this recipe. I'd love to try that this coming weekend.
"Reply
Iryna says
You're welcome Eve:)
Reply
Lana says
Does it have to be drumsticks? Can thighs be used instead?
Reply
Iryna says
Yes, you can use thighs.
Reply
Glinda Goetzinger says
i agree, like your article and your web log well done!
Reply
