Chicken and Pepper Rice Pilaf
Golden seared chicken breast and sweet softened peppers folded through rice that cooks right in the savory pan juices, so every grain is seasoned. A one-pan dinner that stays juicy and never needs a second pot.
- Total
- 55 min
- Prep 15 · Cook 35 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Absorption rice
- Savory
- One pan
Instructions
-
Pat the chicken breast dry and cut it into 3 cm pieces. Season with 0.5 tsp of the salt and 0.25 tsp of the black pepper. Chop the onion into 1 cm dice and slice the peppers into 1 cm strips. Rinse the rice under cold water until the water runs clear, then drain well.
~12 min
Rinsing removes surface starch so the grains stay separate instead of turning gluey.
-
Heat 1 tbsp of the olive oil in the skillet over medium-high heat until it shimmers. Add the chicken in a single layer and sear without moving for 3 minutes, then turn and cook 2 minutes more, until golden outside but not fully cooked through. Transfer the chicken to a plate.
~5 min
Searing at high heat browns the chicken through the Maillard reaction, building flavor before it finishes cooking.
Let the seared chicken rest on the plate while the rice starts cooking, then pour any juices it releases back into the pan with it, that liquid is concentrated flavor.
Searing Get the pan hot until the oil shimmers, then leave the chicken untouched for a deep golden crust; moving it too early steams the meat and it sticks.
-
Lower the heat to medium. Add the remaining 1 tbsp olive oil, the onion and the peppers to the same skillet and cook for 6 minutes, stirring, until the onion is soft and translucent and the peppers have slumped.
~6 min
Sweating the vegetables over gentler heat softens them and releases sweetness without scorching.
-
Stir the drained rice into the vegetables and cook for 1 minute so the grains are coated in the oil and pan juices. Add the 500 ml water, the remaining 0.75 tsp salt and the remaining 0.25 tsp black pepper. Bring to a boil, then cover and simmer on low for 12 minutes.
~13 min
Coating the rice in oil and juices keeps the grains distinct while the measured water absorbs for even cooking.
Absorption rice Use the right water ratio, bring to a boil, then keep the lid on and the heat low; peeking or stirring releases steam and leaves crunchy rice.
-
Lay the seared chicken and any resting juices on top of the rice, cover and cook for 8 minutes, until the rice has absorbed the liquid and the chicken reaches 74°C/165°F in the centre. If the rice is still firm, add 2 tbsp hot water, cover and steam 3 minutes more.
~11 min
Steaming the chicken on top lets it finish gently and stay tender while the rice absorbs the liquid.
Keep the chicken pieces on top of the rice rather than stirring them in: they finish by steaming and stay tender instead of turning stringy.
Absorption rice Use the right water ratio, bring to a boil, then keep the lid on and the heat low; peeking or stirring releases steam and leaves crunchy rice.
-
Take the skillet off the heat and rest, covered, for 5 minutes. Fluff the rice with a wooden spoon, taste and adjust the salt, then serve straight from the pan.
~5 min
Resting covered lets the rice finish absorbing and the grains firm up so they fluff instead of clump.