Chicken Rice Pilaf with Chicken Legs
Chicken Rice Pilaf or Chicken Rice Pilau is a classic one-pot dish that combines the richness of tender chicken legs with the hearty satisfaction of fluffy white rice. This comforting recipe brings together the best of both worlds, creating a meal that's not only delicious but also incredibly easy to prepare.In this dish, chicken legs are gently boiled alongside white rice, allowing the grains to absorb the savory essence of the chicken. As the ingredients simmer, the flavors meld, creating a mouthwatering union of tender meat and perfectly cooked rice. To add a touch of freshness and color, the pilaf is generously garnished with finely chopped parsley, which not only enhances the taste but also elevates the presentation.Chicken Rice Pilaf is the epitome of simplicity and taste, making it an ideal choice for a family dinner or a cozy gathering. With its delightful flavors and straightforward preparation, this dish is a go-to recipe that will leave everyone at the table satisfied and coming back for more. Enjoy the harmonious combination of chicken and rice in this comforting and flavorful meal.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Hungarian
Servings 6 servings
Calories
- 24 tbsp white rice
- 50/1.5 (oz/kg) chicken (6 chicken leg quarters or large chicken thighs)
- some salt and ground black pepper
- 1 tsp salted dehydrated vegetables or small-diced carrot (optional)
- 2 tbsp sunflower oil
- a bundle of fresh parsley leaves, chopped
place the rice in cold water and wait to soak for at least 1 hour or overnight (recommended.)
separate the chicken legs in thighs and drumsticks, then place them into a tall pot.
season the chicken with some salt and ground black pepper to taste.
add some salted dehydrated vegetables (optional)
fill the pot up with water to cover the chicken with about 2 fingers, add a little vegetable oil, and boil the ingredients over a medium-low temperature for about 10-15 minutes or until the chicken softens partly.
place the rice into the pot, reduce the temperature, and simmer the ingredients until soft (10-15 minutes.)
meanwhile, chop the parsley leaves, add them to the pot, turn the stove off, place the lid to the pot, and wait at least 15 minutes before serving (VERY IMPORTANT to soak the rice the liquid and become very fluffy!)
Cooking Tips for the Best Results:
1. Properly Season the Chicken: Before adding the chicken legs to the pot, make sure to season them generously with salt and pepper. This step is essential for infusing the meat with flavor, as the chicken will be a primary source of taste for the pilaf.
2. Use Homemade Chicken Broth: If possible, prepare your chicken broth from scratch. Homemade chicken broth imparts a richer and more authentic flavor to the pilaf. However, if you’re short on time, a high-quality store-bought chicken broth can also work well.
3. Ensure Proper Chicken Leg Cooking Time Since the rice is boiled with the chicken legs, make sure to adjust the cooking time to ensure that both the chicken and rice are fully cooked. Use a meat thermometer to check the chicken’s internal temperature, which should reach 165°F (74°C), and ensure the rice is tender without becoming mushy. This adjustment will help you achieve perfectly cooked Chicken Rice Pilaf.
4. Maintain the Right Ratio: The key to achieving perfectly cooked Chicken Rice Pilaf is to maintain the right ratio of rice to liquid. Typically, you’ll want to use around 1.5 to 2 cups of liquid for every cup of rice. Keep an eye on the pot to ensure the rice doesn’t become too dry or overly soggy.
5. Let It Rest: Once the pilaf is cooked, remove it from the heat and allow it to rest, covered, for about 10-15 minutes. This resting period lets the flavors meld, and the residual heat completes the cooking process. It also ensures that the rice absorbs any remaining liquid evenly, resulting in a well-balanced and fluffy pilaf.
What type of rice is best for Chicken Rice Pilaf?
Long-grain rice, such as Basmati or Jasmine, works exceptionally well for Chicken Rice Pilaf. Its slender grains remain separate and fluffy, creating a delightful texture in the dish.
Can I use boneless chicken for this recipe?
While the traditional recipe often calls for chicken legs, you can use boneless chicken pieces like chicken breast or thigh if you prefer. Just adjust the cooking time accordingly to ensure the chicken is fully cooked.
Is it necessary to toast the rice before cooking?
Toasting the rice is not mandatory but highly recommended if you have time. It adds a depth of flavor and enhances the texture of the rice in the pilaf. However, you can skip this step if you’re in a hurry.
Can I make this dish in advance and reheat it later?
Yes, you can make Chicken Rice Pilaf in advance. Just store it in an airtight container in the refrigerator. Reheat it gently in the microwave or on the stovetop with a bit of additional chicken broth to prevent it from drying out.
What are some suitable garnishes for Chicken Rice Pilaf?
Common garnishes for Chicken Rice Pilaf include fresh herbs like chopped parsley or cilantro, as well as a squeeze of lemon juice for a burst of freshness. You can also add toasted nuts, such as slivered almonds or pine nuts, for a delightful crunch and extra flavor.
➡️ Both chicken and rice are basic foods that most people use often. If you have not cooked chicken and rice using a pilaf recipe until now, I recommend you do it as soon as possible because the food you will make will be one of the tastiest you have ever tasted. Enjoy cooking chicken rice pilaf from scratch! For additional info, read more here.
