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This aromatic one pot spicy Mediterranean chicken pilaf transforms simple chicken and rice into a restaurant-worthy feast with fragrant saffron, warming spices, and just the right kick of heat.
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What makes this dish special
When I want comfort food, I turn to carbs. There's just something about a big bowl of creamy hamburger helper or omurice that makes every night so cozy. So when I desperately wanted to dig into a big pot of rice the other night, I chose to make this one pot spicy Mediterranean chicken pilaf.
This recipe is basically rice pilaf gone fancy. It has Mediterranean influences with a pinch of saffron to flavor the rice and labne and fresh herbs to finish it. It's very satisfying, to say the least.
Ingredients
- Chicken: I recommend using chicken thighs for this recipe because chicken breasts can dry out while cooking.
- Serrano chilies: Provide clean, bright heat and a slight fruity note. You can decrease the amount of chilies or omit them altogether for a mild version.
- Smoked paprika: Adds earthy, smoky depth and a beautiful reddish color to the pilaf.
- Tomato paste: When caramelized, tomato paste creates a flavor base that helps marry all the spices together.
- Saffron: Provides distinctive floral, honey-like flavor and gorgeous golden color. It's traditional in Mediterranean rice dishes and elevates this from basic chicken and rice to something restaurant-quality.
- Basmati rice: Long-grain varieties like basmati stay fluffy and don't become sticky, which is essential for proper pilaf texture.
- White wine: Adds acidity that brightens the dish and helps deglaze the pan.
- Labne: Provides cooling contrast to the spicy elements while adding creamy richness and tangy flavor. You can substitute it with plain Greek yogurt.
Substitutions and variations
- Protein: Try this recipe with cubed pork tenderloin for a different variation.
- Toppings: You can add additional garnishes such as pickled onions, chopped dates, or a drizzle of pomegranate molasses.
Recipe
Spicy Mediterranean Chicken Pilaf
Ingredients
Chicken pilaf
- ¼ teaspoon saffron
- 1 tablespoon warm water
- 2 tablespoons olive oil
- 1 pound chicken thighs cut into bite-size pieces
- 1 cup sliced shallots
- 2 serrano chilies sliced
- 6 garlic cloves minced
- 2 tablespoons tomato paste
- 1 tablespoon cumin ground
- 2 teaspoons smoked paprika
- 1 teaspoon coriander ground
- 1 teaspoon turmeric
- 1 cup basmati rice
- ½ cup white wine
- 2 cups chicken stock
- 1 cinnamon stick
- 1 teaspoon salt
- ½ teaspoon black pepper
Toppings
- ¼ cup labne
- ¼ cup toasted sliced almonds
- ¼ cup chopped cilantro
- ¼ cup chopped mint
Instructions
- Steep saffron in 1 tablespoon warm water in a small bowl for 10 minutes.
- Season chicken with salt and pepper on both sides. Heat 2 tablespoons oil in a large pan or Dutch oven over medium-high heat. Sear chicken until browned on both sides. Remove and set aside.
- Add shallots, serrano, and garlic, and saute until softened, about 3-4 minutes. Add tomato paste, cumin, paprika, coriander, and turmeric, and cook until tomato paste is caramelized, about 2 minutes. Add saffron with water, and rice, stirring to combine.
- Add wine to the pan and bring it to a boil. Continue to simmer until almost all of the liquid has evaporated. Add back chicken along with chicken stock, cinnamon stick, salt, and pepper, and bring to a boil. Cover the pan, reduce heat to low, and continue to cook for 15-20 minutes or until rice is tender.
- Remove cinnamon stick from the rice and fluff rice with a fork. Place dollops of labne on top and sprinkle toasted almonds, cilantro, and mint. Serve immediately.
Step-by-step instructions
Step 1: Brown chicken
If you're looking for a delicious pot of rice, look no further. You've come to the right place. This spicy Mediterranean chicken pilaf will, hopefully, be exactly what you're seeking.
The ingredient list for this recipe seems long, but we're working with rice, so we want to incorporate as much flavor as possible. This means adding spices and aromatics along with the chicken to yield umami in every bite.
To make this spicy chicken pilaf, first, season the chicken with salt and pepper on both sides. If you have the time, let it sit for 10 minutes before you sear it to allow the salt to seep through.
Sear the chicken until brown, then remove it from the pan and set it aside. You want to only sear the outside and not fully cook the chicken since it's going back in the pan later.
Step 2: Saute aromatics
Now add the shallots, serrano, and garlic to the pan and saute them until softened. If you want a milder rice pilaf, use only one serrano or omit it completely.
Add the spices along with the tomato paste and cook until the paste is caramelized, stirring often. Don't worry if it sticks to the pan a bit since we're going to add the liquids next.
Next, add the rice, saffron with the liquid it was blooming in, and white wine. If you want to skip the wine, add ½ cup more chicken stock and skip the step of simmering the white wine.
Recipe tip
Make sure to bloom the saffron before using it in warm water (between 100-110 degrees F). Steeping the saffron helps extract color and flavor from the spice.
Bring the liquids to a boil, simmering until almost all of the wine has evaporated.
Step 3: Cook rice
Then, add the chicken back to the pot along with the chicken stock, cinnamon stick, salt, and pepper.
Bring the liquids to a boil, cover the pot, and continue to simmer until the rice is fully cooked, about 15-20 minutes.
Meanwhile, toast sliced almonds and chop the herbs.
At this point, the rice is good, but let's make it great. All you need are some extra garnishes, and it's ready to serve.
Top the dish with the toasted almonds, dollops of labne, and plenty of fresh herbs.
This one pot spicy Mediterranean chicken pilaf might seem daunting at first glance, but it's actually pretty straightforward. Think of it as making fancy rice! The perfect weeknight dinner in my book.
Make-ahead and storage
- Make-ahead: You can season the chicken ahead of time, if desired.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 3 days.
Frequently asked questions
You can substitute jalapeños for similar heat, or use red pepper flakes (start with ½ teaspoon). For less heat, remove the seeds from whatever chili you use.
This recipe works best in a stovetop pan because of the searing and sautéing steps. The layered cooking method is important for developing flavors.
More one pot chicken recipes
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Marcus says
A unique and really delicious dish!
Christine Ma says
Thanks so much!
Brooke H. says
Yum! Reminds me a lot of your arroz con pollo, which is also delicious.
Christine Ma says
You're right, they have similarities!