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Meat, Busy evenings

Chicken and vegetable pilaf rice

Chicken and vegetable pilaf rice is a complete one-pot meal for 4 people, ready in 40 minutes, rated easy, at about €2.50 per person. The rice cooks right in the broth with the chicken, carrots, and peas, all in a single pot. The key to success is toasting the rice in the fat before adding the broth, so the grains stay separate instead of turning gluey.

Just one pot tonight, with pilaf rice cooked in broth alongside the chicken, carrots, and peas.

Chicken and vegetable pilaf rice
Total time
40 min
Difficulty
Easy
Cost per person
€2.50
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

This pilaf rice brings chicken, rice, and vegetables together in one pot, with no separate steps to watch over. The rice soaks up the chicken broth and the browned bits left by the seared chicken, picking up flavor without needing much else. The carrots soften gently as everything cooks, while the peas keep their color and bite since they go in at the very end. What you get is a plate of loose, separate grains, never sticky, with tender chicken pieces scattered throughout.

This is the kind of dinner you start on a weeknight without a second thought, just one pot to watch and barely any dishes afterward. Kids recognize the chicken, peas, and carrots right away, with no sauce or seasoning to catch them off guard. Mon Chou suggests it for busy evenings when you need something warm and complete without juggling several pans. It also works well for a Sunday lunch, served as is or with a simple green salad on the side.

The ingredients

4 people

Butcher

  • Chicken breasts 500 g

Pantry

  • Long grain riceoften in the pantry 300 g
  • Chicken brothoften in the pantry 60 cl
  • Olive oiloften in the pantry 2 tbsp
  • Bay leafoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Carrots 2

Frozen foods

  • Frozen peas 200 g

Dairy

  • Butter 20 g

Allergens Lactose

The step by step recipe

  1. Cut the chicken into cubes, chop the onion finely, and dice the carrots.

    Keep the pieces about the same size so everything cooks at the same rate.

  2. Brown the chicken in the pot with the oil, then set it aside. 5 min

    Let it color without moving it, it will release on its own once ready.

  3. Melt the butter, add the onion and carrots, then the rice, and stir until the grains turn translucent. 4 min

    The grains turn pearly at the edges, that's your cue to add the broth.

  4. Pour in the hot broth, add the bay leaf, chicken, salt, and pepper, then cover and cook over very low heat. 14 min

    Don't lift the lid during cooking, the trapped steam is what cooks the rice.

  5. Add the peas on top of the rice, cover, and let it rest for five minutes before fluffing with a fork. 5 min

    Remove the bay leaf before serving, nobody wants to bite into it.

Our tips to get it right

  • Use hot broth when you pour it over the rice, cold broth lengthens the cooking time and throws off the liquid ratio.
  • Cut the chicken into even cubes before browning it, pieces that are too large stay raw in the center during the rice's 14 minute cook time.
  • Let the pot rest off the heat for a full five minutes at the end, that pause lets the steam finish its work and the rice relax before you fluff it.

The variations

  • Swap the chicken for diced turkey, the cooking time and quantities stay the same.
  • For a vegetarian version, skip the chicken, double the peas and carrots, and use vegetable broth instead of chicken broth.
  • For kids in a hurry to eat, cut the chicken into smaller cubes and add the peas five minutes earlier so they turn out softer.

What to serve it with

  • A green salad with lemon dressing
  • Plain yogurt for dessert
  • Sliced cucumbers

Storage

This pilaf rice keeps for 2 to 3 days in the fridge in an airtight container. It freezes well once cooled, in a freezer safe container. Reheat it in a skillet or microwave with a splash of water or broth to loosen the grains.

Questions about this dish

Can you use short grain rice instead of long grain?

Short grain rice absorbs more liquid and turns stickier, which changes the texture of the dish. If it's all you have, cut back slightly on the broth and keep an eye on the cooking time.

Can you make this pilaf rice ahead of time?

You can make it up to two hours before serving and reheat it gently with a little extra broth. Avoid letting it sit much longer, since the rice keeps absorbing liquid and can dry out.

Can fresh peas replace the frozen ones?

Yes, fresh peas work just as well, add them at the same point as you would the frozen ones. Just allow a few extra minutes of cooking if they're still a bit firm.

How do you keep the rice from sticking to the bottom of the pot?

Use a heavy bottomed pot and cook over very low heat once the lid is on. If your stove tends to run hot, slide a heat diffuser under the pot to spread the heat evenly.

How long does it take to make a chicken and vegetable pilaf rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken and vegetable pilaf rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken and vegetable pilaf rice cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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