Best Spiced Chicken Rice Pilaf Recipes

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JERK-STYLE CHICKEN WITH SPICED BASMATI RICE PILAF AND GREEN BEANS



Jerk-Style Chicken with Spiced Basmati Rice Pilaf and Green Beans image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 30

4 tablespoons (1/2 stick) unsalted butter, cut into pieces
2 tablespoons low-sodium soy sauce
1 tablespoon whole allspice
1 tablespoon whole black peppercorns
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 scallions, coarsely chopped
Leaves of 8 fresh thyme sprigs
6 large cloves garlic, halved
Zest and juice of 2 large limes
1 Scotch bonnet chile, stemmed, quartered and seeded
One 2-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
1 whole chicken (3 1/2 to 4 pounds), cut into 10 serving pieces
Kosher salt
Canola oil, for the grill pan
Nonstick cooking spray
2 cups basmati rice
2 tablespoons unsalted butter
1/2 red onion, finely chopped
1 teaspoon whole cumin seeds
1/2 teaspoon cayenne
1 cinnamon stick
Kosher salt
Kosher salt
1/2 pound green beans, trimmed
1 tablespoon unsalted butter
Juice of 1 large lemon
1/3 cup honey
2 tablespoons red-wine vinegar
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • For the chicken: put the butter, soy sauce, allspice, peppercorns, cinnamon, nutmeg, scallions, thyme, garlic, lime zest and juice, chile and ginger in a food processor and pulse, stopping to scrape down the sides as necessary with a rubber spatula, until a paste forms.
  • Arrange the chicken pieces on a baking sheet, rub with the marinade and generously sprinkle with salt. Let marinate for 20 to 30 minutes at room temperature.
  • Heat a cast-iron grill pan over medium-high heat and brush lightly with canola oil.
  • Place the chicken skin-side down on the grill pan. Reserve any leftover marinade on the baking sheet to use later. Cook until slightly charred and marked, flipping halfway through, 5 to 8 minutes total (the chicken will not be fully cooked, it will finish cooking in the oven).
  • Set a wire rack on a rimmed baking sheet and spray with nonstick cooking spray. Arrange the chicken skin-side up on the rack, leaving ample space between each piece. Top the chicken with the reserved marinade from the baking sheet and bake until the internal temperature reaches 165 degrees F, 15 to 20 minutes.
  • For the rice: Put the rice in a large bowl, cover with 4 cups cold water and soak for 30 minutes. Strain well, reserving the soaking liquid.
  • Heat a medium skillet over medium. Add the butter and onions and cook until they are translucent but not brown, 3 to 5 minutes. Stir in the cumin seeds, cayenne and cinnamon stick and toast for about 1 minute. Add the drained rice and stir gently until lightly toasted, about 1 minute. Add the reserved soaking water and gently stir. Bring to a boil, then reduce to a gentle simmer. Simmer, uncovered, until the water has been absorbed, about 10 minutes. Cover the pan and turn off the heat. Let rest for about 10 minutes, then season with salt and fluff with a fork. Remove the cinnamon stick.
  • For the green beans: fill a large bowl with ice water and set a colander inside the ice bath. Fill a medium pot with water and bring to a boil. Add a generous handful of salt. (The water should taste like sea water.) Add the green beans and cook until bright green and crisp-tender, 2 minutes. Remove with a slotted spoon to the colander ice bath.
  • When ready to serve, melt the butter in a large skillet over medium heat and toss in the beans to warm them gently. Top with the lemon juice and a sprinkle of salt.
  • For the honey glaze: Simmer the honey in a medium saucepan over medium heat until it foams and turns golden brown, 3 to 5 minutes. Remove from the heat, add the vinegar and return the pan to the stove. Simmer 2 to 3 minutes more to allow the vinegar and honey to cook together. Season with salt and set aside.
  • Place a large spoonful of rice on each plate and arrange the chicken and green beans around each portion. Drizzle the chicken with the honey glaze.

TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF



Tomato and Coconut Chicken over Spiced Rice Pilaf image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

2 cups basmati rice
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon cayenne
1 cinnamon stick
2 tablespoons unsalted butter
1 small red onion, diced
Kosher salt
2 tablespoons extra-virgin olive oil
One 3 1/2- to 4-pound chicken, in parts, breasts halved, thighs and drumsticks separated
Kosher salt
6 medium cloves garlic, grated
2 medium yellow onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
One 15.5-ounce can unsweetened coconut milk
One 14.5-ounce can diced tomatoes
2 bay leaves

Steps:

  • For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
  • For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
  • In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
  • To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
  • On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
  • Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.

SPICED CHICKEN RICE PILAF



Spiced Chicken Rice Pilaf image

Looking for a new way to serve chicken breasts? Try them cubed in this spiced rice pilaf, with sautéed veggies, chili powder and sliced almonds.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 13

1 small yellow onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
2 tsp. chili powder
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
2 cups instant white rice, uncooked
1 tomato, chopped
1/4 cup currants
1/4 cup sliced almonds, toasted
2 green onions, sliced

Steps:

  • Cook and stir yellow onions, carrots and celery in hot oil in large skillet on medium heat 5 to 7 min. or until crisp-tender. Add chicken and chili powder; cook and stir 8 to 10 min. or until chicken is done.
  • Add broth and water; bring to boil. Add rice, tomatoes and currants; stir. Remove from heat; cover. Let stand 5 min.
  • Top with nuts and green onions.

Nutrition Facts : Calories 390, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g

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