East Meets Feast
One-Pot Mediterranean-Style Chicken and Vegetable Pilaf with Wine-Infused Rice
55 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Pilaf is the original 'set it and forget it' rice dinner, but this version takes a Mediterranean road trip with juicy chicken, aromatic garlic, and a hit of white wine. You’ll learn how layering flavors and proper rice technique transforms humble pantry staples into a dinner-party-worthy dish.
Equipment needed
- Dutch oven or heavy-bottomed pot
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken pieces in a single layer, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and sear until golden on both sides, about 6 minutes total. Remove chicken to a plate.
- 02Lower heat to medium, add another tablespoon olive oil, then add minced garlic. Sauté for 45 seconds until fragrant, not browned.
- 03Add rice to the pot with garlic, stirring constantly for 2 minutes to coat each grain in oil and toast lightly.
- 04Pour in the white wine, scraping up any browned bits from the bottom. Let simmer until almost evaporated, about 2 minutes.
- 05Stir in the vegetable mix, cooked chicken (with any accumulated juices), cumin, coriander, oregano, remaining 1 teaspoon salt, and 1/2 teaspoon pepper.
- 06Add the stock and lemon zest, then bring to a boil. Once boiling, immediately reduce heat to low, cover, and simmer for 20 minutes without lifting the lid.
- 07After 20 minutes, remove from heat and let the pilaf rest, covered, for 10 minutes.
- 08Fluff the pilaf gently with a fork. Taste and adjust seasoning, then garnish with chopped parsley before serving.
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