Spiced Chicken & Rice Pilaf
Fragrant Lebanese-style rice with pan-seared chicken, warm spices, and bright citrus. A weeknight dinner that tastes like you spent all day cooking.
- Total time
- 28 min
- Servings
- 2
- Calories
- 612
- Protein
- 42g
Ingredients
- 1.25 lb chicken thighs or breasts, bone-in skin-on
- 1.5 cups long-grain white rice
- 1 whole yellow bell pepper
- 1 whole lime
- ¾ tsp ground allspice
- ½ tsp ground cinnamon
- 3 cups chicken broth
- 2 tbsp olive oil
Instructions
- 1
Heat oil in a large skillet over medium-high. Season chicken with salt and pepper.
- 2
Sear chicken skin-side down 4 minutes without moving until golden. Flip and sear 2 minutes more.
- 3
Remove chicken to a plate. Dice the bell pepper and add to the skillet with rice, stirring 1 minute.
- 4
Stir in allspice and cinnamon until fragrant, then pour in broth. Return chicken, skin-side up.
- 5
Bring to a boil, then reduce to low, cover, and simmer 15 minutes until rice is tender and chicken cooked through.
- 6
Squeeze lime over the top and serve hot.
Tools you’ll need
- large skillet with lid (12-inch)
- wooden spoon
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