Chicken Rice Pilaf

My entire family loves one-pot chicken and rice dishes. I personally thought that I brought this one to another level by serving it with sautéed Indian-spiced CSA kale. 🙂

This recipe was adapted from Food and Wine, contributed by Asha Gomez. I used ground cardamom, chicken thighs, and increased the garlic. It was a fabulous weeknight dish!

Yield: Serves 6

• 1/4 cup ghee
• 1 large yellow onion, halved and thinly sliced
• 1/4 tsp ground cardamom or 6 cardamom pods, cracked
• 3 star anise
• coarse salt
• 9 garlic cloves, minced
• 1 1/2 teaspoons turmeric powder
• 5 boneless, skinless chicken thighs, cut into 3/4-inch dice
• 2 1/4 cups chicken stock or low-sodium broth
• 1 1/2 cups white basmati rice
• golden raisins, for garnish, as desired
• chopped cilantro, for garnish, as desired
• chopped toasted almonds, for garnish, as desired

1. In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes.
2. Add the garlic and turmeric and cook, stirring, until fragrant, 2 minutes.
3. Add the chicken and 
cook over moderate heat for 4 minutes, stirring to coat it with the aromatics.
4. Add the stock to the pan and bring to a boil over moderately high heat.
5. Stir in the rice and return to a boil, then cover and simmer over low heat until the water is absorbed and the rice is tender, about 15 minutes.
6. Remove from the heat and let steam, covered, for 15 minutes.
7. Fluff the pilaf with a fork and season with salt to taste.
8. Transfer to a bowl, discarding the cardamom pods (if using) and star anise. (The star anise is so pretty that I left it in the dish!)
9. Garnish with 
raisins, chopped cilantro and chopped toasted almonds, as desired. Serve.

One Year Ago:

• Skillet Chicken with Tomatoes, Pancetta, & Mozzarella

Two Years Ago:

• Thai Pork Tenderloin Salad with Napa Cabbage

Three Years Ago:

• Blueberry Margarita
• Watermelon Sangria

Four Years Ago:

• Sautéed Greens with Bacon & Mustard Seeds
• Broccoli Salad with Hazelnut Romesco Sauce

Five Years Ago:

• Pork Tenderloin with Apples & Leeks

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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