Chick 'n Pilaf Out
Mediterranean-Style Chicken and Tomato Rice Pilaf with Garlic and Onion
45 minutes
Serves 4
DinnerItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
If you think pilaf is just 'rice with stuff,' let's recalibrate: it's a masterclass in layering flavor, and tonight we're taking the Mediterranean route. You'll learn why sautéing aromatics first is a non-negotiable and how juicy chicken and tomatoes transform rice into a dinnertime showstopper.
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons of olive oil over medium-high heat in a large skillet with a tight-fitting lid. Add chicken pieces in a single layer and sear until lightly browned, about 3 minutes per side. Remove chicken to a plate.
- 02Lower heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the chopped onion and cook until soft and translucent, about 4 minutes.
- 03Add the minced garlic and sauté until fragrant, about 45 seconds.
- 04Stir in the rinsed rice and cook, stirring frequently, for 2 minutes, so every grain gets a glistening olive oil coat.
- 05Add the diced tomatoes, dried oregano, dried basil, salt, and black pepper. Mix well, scraping up any browned bits from the bottom.
- 06Return the chicken and any accumulated juices to the skillet. Pour in the chicken broth and bring to a gentle simmer.
- 07Cover with a tight-fitting lid, reduce heat to low, and cook undisturbed for 18 to 20 minutes, until rice is tender and liquid is absorbed.
- 08Remove from heat and let the pilaf rest, covered, for 5 minutes.
- 09Fluff rice gently with a fork. Serve hot, sprinkled with fresh parsley.
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