One-Pot Chicken And Rice Pilaf Recipe

Ingredients

• 1 lb boneless chicken thighs (cut into cubes)
• 1 carrot (shredded)
• 1 onion (chopped)
• 1 cup rice
• 10 prunes (dried)
• 2 cups boiling water
• 1 whole garlic bulb (rinsed, unpeeled)
• 2 bay leaves
• 2 tsp olive oil
• 1 tsp salt
• 1/4 tsp pepper

Instructions

1. 1

   Heat 1 tsp olive oil in a non-stick frying pan over medium-high heat. Add the chicken and cook for 5 minutes, stirring every minute, then set aside.

2. 2

   Add 1 tsp olive oil to the same pan. Add the shredded carrot and chopped onion, cook for 5 minutes, stirring often. Return the cooked chicken to the pan, stir, then remove from heat.

3. 3

   Rinse the rice in a colander under cold water until the water runs clear.

4. 4

   In a medium pot, layer 1/3 of the chicken and vegetable mixture on the bottom. Add the rinsed rice, then top with the remaining chicken mixture.

5. 5

   Sprinkle with salt and pepper. Add the whole garlic bulb, prunes, and bay leaves on top. Pour boiling water into the pot.

6. 6

   Bring to a boil over high heat. Once boiling, reduce to the lowest simmer, cover with a lid, and cook for 35 minutes without lifting the lid.