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One Pot Chicken and Rice Pilaf Recipe

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3.9 from 42 reviews

This One Pot Chicken and Rice Pilaf is a comforting and flavorful meal perfect for busy weeknights. Tender chicken thighs are browned to crispy perfection and then cooked with orzo, long grain rice, garlic, and onions in a rich chicken broth, resulting in a savory, aromatic pilaf that’s garnished with fresh parsley.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 large chicken thighs (bone in, skin on, about 2 pounds total weight)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Rice Pilaf

  • 1 cup orzo (uncooked)
  • 1 cup extra long grain rice (uncooked)
  • 1/2 cup yellow onion (finely diced)
  • 4 cloves garlic (minced)
  • 4 cups low-sodium chicken broth
  • Fresh chopped parsley (for garnish)

Instructions

  1. Season and brown the chicken: Season the chicken thighs with kosher salt and freshly ground black pepper, then pat them dry to ensure crisp skin. Heat olive oil in a large pot or deep skillet over medium-high heat. Place the chicken thighs skin side down and let them cook undisturbed for 7-8 minutes until the skin turns golden brown and crispy. Flip the chicken and cook the other side for about 3 minutes. This step locks in flavor and texture.
  2. Remove chicken and prepare the pilaf base: Remove the browned chicken thighs from the pot and set aside; they will finish cooking later with the rice. Spoon out any excess rendered chicken fat from the pot. Reduce the heat to medium and add butter. Add the finely diced onions and sauté until they start to soften and become translucent.
  3. Toast the grains and sauté garlic: Add the orzo to the pot and toast it until it turns a light golden brown, stirring frequently to avoid burning. Stir in the uncooked long grain rice and minced garlic, sautéing the mixture for about 2 minutes to bring out their nutty flavors.
  4. Add broth and cook: Pour in the chicken broth along with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Bring this mixture to a boil. Return the chicken thighs to the pot, placing them on top of the rice mixture. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it cook gently for about 20 minutes, or until the rice is tender and the chicken thighs are fully cooked through.
  5. Finish and serve: Once cooked, fluff the rice pilaf gently with a fork to separate the grains. Garnish the dish with freshly chopped parsley for a bright, fresh finish. Serve hot and enjoy your hearty one pot meal.

Notes

  • Patting the chicken dry before browning is key to achieving crispy skin.
  • Spoon out rendered fat if excessive to prevent greasiness in the pilaf.
  • Do not lift the lid while cooking to ensure even steam cooking of rice and chicken.
  • If you prefer, substitute chicken thighs with boneless skinless chicken thighs, but cooking time may vary.
  • Orzo adds a nice texture contrast, but you can omit it if desired.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Find it online: https://ellarecipe.com/one-pot-chicken-and-rice-pilaf-recipe/