Chicken and rice pilaf

This is a recipe that I have been making for years.  I am uncertain to its source, but this is how I make it.  It works well as a good meal in one pot, and great for serving a many people as it is easily scalable to create more.    I have tried a number of variations but almost always go back to this basic recipe.     It is very easy and people usually go back for seconds (or more).


  • 8-10 chicken pieces, any type
  • 2 cups rice
  • 1 medium to large onion, diced
  • 5-6 cloves garlic (or more), diced
  • 2 1/2 cups water
  • 1 chicken bouillon cube
  • 2 tablespoons olive oil
  • salt
  • pepper

Preheat the oven to 400°.  Salt and pepper the chicken pieces.  On the stovetop, heat oil in a large cooking pot (a large dutch oven should work fine).   Brown the chicken on both sides on medium-high heat.  Remove from the pot and set aside.  Add the onions, garlic, and dry uncooked rice to the oil and remaining chicken fat, reduce to medium heat, and stir frequently  until the rice browns to a medium color.  It is okay if it burns a little bit (not too much), as this add some flavor.   While doing this, boil water, add the bouillon cube, cover and turn off heat.     Add the chicken back into the pot with the rice/onion/garlic mixture, and carefully pour the bouillon mixture over everything.   Cover, and cook in the oven for 45 minutes to 1 hour.  The liquid should be absorbed, the rice should be slightly browned on top and the chicken should fall off the bone.    Serve.


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