Chili Peanut Chicken Pilaf—a weeknight dish that is easy to make and always flavorful and comforting. Rice pilafs are not just a backdrop for flavors; they’re a practical, wholesome solution, particularly handy for cleaning out your fridge when your vegetables are on their last leg.
Ingredients
Rice: The foundation of any pilaf, rice provides a neutral canvas to absorb the flavors of the dish. Opt for long-grain rice, like basmati or jasmine, for a light and fluffy texture.
Onion, Garlic and Bay Leaves: Sautéed onions and garlic create a fragrant base, infusing the entire dish with a savory aroma. They serve as the aromatic backbone of the pilaf, and the bay leaves add a subtle earthiness.
Chicken Broth: Cooking the pilaf in chicken broth instead of water enhances the overall savory profile of the dish. You can opt for bone broth to add protein or even cook the pilaf in coconut milk if you’re looking for a creamier texture.
Sauce: Chili Onion Crunch, Soy Sauce, Sesame Oil, and Ginger Powder: This sauce has a blend of bold, spicy notes from the chili onion crunch, complemented by the rich and nutty undertones of sesame oil. The soy sauce adds depth, and the ginger powder elevates the sauce with a touch of warmth.
Chicken Thighs: Chicken thighs are an excellent way to increase the protein in this meal. I suggest cooking it in the oven while the rice cooks to ensure everything is done at the same time.
Vegetables: (Broccoli, Cauliflower, Green Bell Pepper): These veggies not only add color and texture but also contribute a variety of vitamins and minerals. The broccoli and cauliflower bring a slight crunch, while the green bell pepper adds a fresh, crisp element.
Garnishes: Cilantro, Green Onion and Peanuts: Fresh herbs like cilantro and green onion provide a burst of freshness and brightness, balancing the richness of the dish. The peanuts offer a final touch of texture and a hint of nuttiness. They add a delightful crunch that complements the softer elements in the pilaf.
What is a Pilaf
Pilafs, a staple in many cuisines, are elevated rice dishes known for their aromatic and flavorful profiles. Unlike plain steamed rice, pilafs involve cooking rice with sautéed aromatics, such as onions and garlic, before simmering in broth. This method allows the rice to absorb the rich flavors.
Pilaf versus Stir Fries
While both pilafs and stir-fries involve cooking rice with a mix of proteins and vegetables, there are key differences. Pilafs are characterized by the sautéing of rice with aromatics before simmering in broth, allowing the rice to absorb flavors. Stir-fries, on the other hand, involve quickly cooking ingredients in a wok, often with a sauce, and then tossing them with cooked rice.
Versatile
Like stir fries, pilafs are incredible versatile, making it the perfect dish to use up vegetables. You can switch up the vegetables depending what you have on hand. Mushroom, Carrots, more bell peppers, anything would be an excellent choice to add.
Tips for the Perfect Pilaf
- Rinse the rice before cooking to remove excess starch and prevent clumping. This will make the rice more forgiving if you overcook it slightly
- Cook in a dish that has a lid like a dutch oven to keep the rice fluffy
- Allow the rice to rest for a few minutes after cooking to fluff up and achieve the desired texture.
Interested in more healthy recipes to kick off the new year:
Pork Chops with a Spicy Fig Sauce are packed with Protein and low cal
Spicy Salmon Rice Bowl is another great way to eat a protein packed dinner that is full of veggies
30 minute Za’atar Pan Roasted Chicken is the easiest healthy weeknight meal
Chili Peanut Chicken Pilaf
Equipment
- 1 Dutch Oven or Pot with a Lid
Ingredients
Pilaf
- 1 ½ Cups Rice Jasmine or Basmati preferred
- 1.5 Lbs Boneless Skinless Chicken Thighs
- 3 Cups Chicken Broth Sub bone broth, vegetable broth, or water
- ½ Yellow Onion Diced
- 1 Tsp Garlic Minced
- 2 Bay leaves
- 2 Cups Broccoli Chopped
- 2 Cups Cauliflower Choppe
- 1 Bell pepper Chopped
Chili Sauce
- 3 Tbsp Chili Onion Crunch I like Trader Joe's version
- 3 Tbsp Sesame Oil
- 3 Tbsp Soy Sauce
- 1 Tsp Dried Ginger Powder
Garnishes
- ¼ Cup Green Onion Chopped
- ¼ Cup Cilantro Chopped
- ¼ Cup Roasted Peanuts
Instructions
Chili Sauce
- Mix together the chili onion crunch, soy sauce, sesame oil, and ginger powder. Set aside
Pilaf
- It's best to start by cooking the chicken thighs. Preheat oven to 400 degrees Fahrenheit while you chop the vegetables. Season the chicken with olive oil, salt, and pepper. Once the oven is hot, add chicken to oven cook for 8 minutes then turn over and cook for another 8 minutes, or until the chicken reaches an internal temperature of 170 degrees Fahrenheit.
- Heat olive oil in a large pan and add the diced onion. Cook for 3 minutes then add ginger and bay leaves. Cook for 1 minute then add in rice. Stir to combine then add the broth. Cover and let cook over medium heat for 10 minutes.
- Once the rice is cooked 80% through, add the vegetables and stir together. Cover the pot again and let cook for 2-4 minutes until vegetables are fork tender.
- Once you remove the chicken from the oven, dice and add to the pilaf. Stir in the sauce as well
- Remove the pilaf from heat, transfer to a serving dish, and garnish with green onions, cilantro, and peanuts.
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