Grain Expectations
One-Pan Spiced Chicken and Rice Pilaf
50 minutes
Serves 4
DinnerMediterranean
Herb's take
Inspired by a mashup of Mediterranean and global pantry flavors, this dinner turns humble chicken and rice into a one-pan wonder. You'll learn to bloom dried spices for maximum flavor using only the basics.
Ingredients
Yield
4
Instructions
- 01Pat chicken dry with paper towels and season both sides generously with black pepper. Set aside.
- 02In a large skillet or Dutch oven, heat 2 tablespoons cooking oil over medium-high heat. When shimmering, add chicken pieces in a single layer. Brown well on both sides, about 6 minutes total. Remove chicken to a plate.
- 03Reduce heat to medium and add remaining 1 tablespoon oil to the same pan. Add paprika, cumin, garlic powder, onion powder, oregano, and cayenne. Stir constantly for 30 seconds, just until fragrant.
- 04Add rice to the pan. Stir to coat the grains in the spiced oil, about 1 minute.
- 05Pour in the water and add sugar. Scrape up any browned bits from the bottom.
- 06Return the chicken and any juices to the pan, nestling the pieces into the rice. Sprinkle with more black pepper. Bring to a gentle simmer, then cover tightly and reduce heat to low. Cook for 22 minutes.
- 07After 22 minutes, turn off the heat and let the pan sit, still covered, for 8 minutes.
- 08Uncover, drizzle vinegar evenly over the rice and fluff gently with a fork.
- 09Taste and adjust seasoning with salt and black pepper as needed before serving.
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