Chicken and vegetable pilaf
Discover a delicious and nutritious Chicken and Vegetable Pilaf recipe packed with juicy chicken thighs, fresh veggies like zucchini, peas, tomatoes, and a savory blend of garlic and herbs. This wholesome meal is perfect for a family dinner and easy to prepare with just one pot, olive oil, white rice, and chicken gravy.
- 03 May 2024
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Chicken and vegetable pilaf is a delicious, one-pot meal that is both nutritious and satisfying. This dish combines tender chicken thighs with a variety of vegetables, including zucchini, tomatoes, and peas, all cooked together with fragrant white rice. Perfect for a family dinner or a meal prep option, this pilaf is flavorful and easy to prepare.
Ingredients:
Instructions:
- Chop the onion.
- Dice the zucchini.
- Mince the garlic cloves.
- Chop the tomatoes into small pieces.
- In a large skillet or pot, heat 1 tsp of olive oil over medium-high heat.
- Add the chicken thighs and sear until browned on both sides, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the diced zucchini and cook for another 3-4 minutes until they start to soften.
- Add the chopped tomatoes and cook for an additional 3-4 minutes, until they begin to break down.
- Stir in 1 cup of white rice, coating it with the vegetable mixture.
- Pour in 2 cups of chicken gravy and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let simmer for 15-20 minutes, or until the rice is cooked through and has absorbed most of the liquid.
- Stir in 1 cup of peas.
- Nestle the seared chicken thighs back into the pot.
- Cover and cook for an additional 5-10 minutes, until the chicken is fully cooked and the peas are heated through.
- Fluff the rice with a fork and adjust seasoning to taste.
- Serve the Chicken and Vegetable Pilaf hot, garnished with fresh herbs if desired.
Tips:
- Preheat your pan: Before adding the olive oil, make sure your pan is preheated. This will help in evenly cooking the chicken thighs and prevent them from sticking.
- Cut vegetables uniformly: To ensure even cooking, chop the zucchini and onion into uniform pieces. This will help them cook at the same rate, maintaining a balanced texture throughout the dish.
- Use warm chicken gravy: Adding warm chicken gravy instead of cold will help maintain the cooking temperature, ensuring that the rice cooks evenly and absorbs flavors better.
- Simmer gently: Once all the ingredients are combined, lower the heat and let the pilaf simmer gently. This slow cooking process allows the flavors to meld together beautifully.
- Rest before serving: Allow the pilaf to rest for a few minutes after cooking. This helps the rice absorb any remaining liquid and makes the dish easier to serve.
Chicken and vegetable pilaf is a hearty and nutritious meal that is sure to please everyone at the table. The combination of tender chicken, fresh vegetables, and perfectly cooked rice creates a dish that is both flavorful and comforting. Enjoy this easy-to-make recipe for a wholesome dinner any night of the week.
| Nutrition Facts | |
|---|---|
| Serving Size | 610 grams |
| Energy | |
| Calories 570kcal | 23% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 6g | 16% |
| Sugar 11g | 11% |
| Fat | |
| Fat 22g | 25% |
| Saturated 6g | 19% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 90mg | 16% |
| Vitamin B1 0.65mg | 54% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 9mg | 58% |
| Vitamin B6 0.92mg | 54% |
| Vitamin B9 220ug | 55% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 50mg | 57% |
| Vitamin E 1.27mg | 8% |
| Vitamin K 27ug | 22% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.41mg | 0% |
| Iron, Fe 4.75mg | 43% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 370mg | 30% |
| Potassium, K 1120mg | 33% |
| Selenium, Se 30ug | 52% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 3.00mg | 27% |
| Water | |
| Water 490g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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