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Layered Rice Veggie Pilaf with Chicken Thighs is a simple one-pan dish that shines with bright Mediterranean flavors. Juicy chicken thighs are marinated in a sauce and served over a bed of fluffy rice with hearty veggies. The perfect meal for chilly fall days!
Savory, Rich, & Filling
When it comes to cooking, I love looking for new inspirations and ideas. Exploring new cuisines and cultures, in my opinion, is the best way to learn more about food. Adding my twist to some dishes is also so much fun!
This Layered Rice Veggie Pilaf with Chicken Thighs dish is inspired by the famous Mediterranean dish (Chicken Kabsa). It contains the same hearty ingredients in addition to a dash of sweetness from the sweet potatoes and a tasty crunch from the cranberries.
Savory, rich, and filling… When chicken and rice are involved, you are guaranteed to enjoy a delicious and comforting dish.
A Soul Satisfying Dish
What Is Layered Layered Rice Veggie Pilaf with Chicken Thighs (Chicken Kabsa)?
Every Arab or even Lebanese I know makes and loves this Layered Rice Veggie Pilaf with Chicken Thighs, also known a “Kabsa”. It is a showy gourmet rice dish found on many tables in the Middle east and mainly the Gulf countries.
Chefs all over the Arab world have created versions with various ingredients such as lamb, chicken, fish, or shrimp over the years. It varies from country to country and from cook to cook.
Here’s a surprisingly simple version that’s made in one pot on the stovetop, is deeply fragrant, and is guaranteed to be comforting – a must try!
Why You Will Love this Layered Rice Veggie Pilaf?
- Even picky eaters will enjoy this flavorful dish.
- A one-pot meal to feed hungry family members.
- This is one of the simplest Kabsa recipes you’ll ever find, with plenty of variations and alternatives.
- A crowd-pleasing recipe that crowns itself the centerpiece of special occasions like Eid Al Adha, Thanksgiving, Eid Al Fitr, etc…
The Star of Your Special Occasions
Frequently Asked Questions (FAQs):
The preparation for these baked Middle Eastern chicken and rice recipes is very similar. The only difference is that biryani has a bolder, slightly spicier flavor.
Yes, you certainly can, and it will add more flavor.
for best results, I recommend using long grain rice. However, you can use any rice you want, including jasmine rice and brown rice. However, keep in mind that different types require different amounts of water.
Vibrant Aromatic Rice
Top Tips
- Reheating: Kabsa, like most rice dishes, can be made ahead of time and reheated when ready to serve. You can make kabsa up to 2 days ahead of time and refrigerate it once it has cooled. If you’re using nuts as a garnish, toast them before serving.
- Serving Suggestions: We usually this delectable dish with a green salad, such as tabouli salad, BEST Fattoush Salad with Dressing, or Simple Middle Eastern Salad. You can also serve it with a salty yogurt drink such as Ayran.
- Storage: You can store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make sure to use the right rice to water ratio so your rice cooks beautifully.
- Basmati rice is ideal for this recipe, but other varieties can be used as well. Jasmine and long grain are good choices too.
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Layered Rice Veggie Pilaf Ingredients
Rice Ingredients
- olive oil
- onions
- ginger
- garlic cloves
- long grain rice
- water
- sweet potatoes
- Kabsa spice divided (See directions)
- mixed peppers
- tomatoes
- salt
Chicken Marinade Ingredients
- chicken thighs
- olive oil
- Kabsa spice
- yogurt
- paprika
- salt
Garnish
- olive oil
- slivered almonds
- cilantro
- garlic cloves
- cranberries (optional)
Perfect for Chilly Days
Step By Step Instructions
First, Preheat oven to 400F.
For the chicken, in a large bowl, add 1 cup of yogurt, olive oil, paprika, 1 tablespoon of kabsa spice, and 1 teaspoon salt. Mix together then add your cleaned chicken thighs, mix until well incorporated.
Now, peel and cube the sweet potato, place on a prepared baking sheet with cooking oil spray, and bake for 30-35 minutes or until cooked.
To make the rice, add the olive oil and cubed onion and sauté for about 4 minutes then add the minced garlic, grated ginger and sauté for another 2 minutes.
Now, add the washed and rinsed rice followed by the cubed peppers (different colors like yellow, red, orange and green peppers), tomatoes, kabsa spice, salt and water. Bring to a boil for a whole minute, lower to simmer and cover pot for about 18-20 minutes.
After that, in a small skillet sauté the chopped cilantro and minced garlic with olive oil. Set aside. In the same skillet, add olive oil and toast the slivered almonds while continuously mixing on medium heat until golden brown then set aside.
Now, sear the marinated chicken for about 8 minutes or until cooked flipping once half way.
Once the rice has finished open the lid then add the sautéed cilantro and garlic, mix well then place in a large serving dish and begin to assemble.
Finally, top the rice with the baked sweet potatoes, place the seared chicken on top of the rice all over the garnish with the toasted slivered almonds and fresh cranberries and minced parsley.
Surprise Your Taste Buds!
More Hearty Recipes You Must Try:
- Ground Meat Rice and Chicken (Roz w Jeij)
- Mansaf (Lebanese Rice with Meat)
- Cajun Rice
- Green Bean Stew with Minced Beef (Loubia Bi Lahme)
- Vegan Golden Coconut Milk Lentil Stew
- Pea and Carrot Stew (Bazella w Roz)
- Vegan Golden Coconut Milk Lentil Stew
- Hearty Kafta and Potato Stew
- Creamy Chickpea Curry Stew
- Hearty Instant Pot Durum Wheat Soup with Beef Shanks
Layered Rice Veggie Pilaf
Ingredients
Rice Ingredients
- ¼ cup olive oil
- 2 onions, cubed
- 1 knob ginger, grated
- 5 garlic cloves, minced
- 2 cups long grain rice, rinsed
- 3 cups water
- 2 sweet potatoes, peeled and cubed
- 3 tablespoons Kabsa spice, divided (See directions)
- 3 cups mixed peppers , largely chopped
- 2 tomatoes, largely cubed
- 1 tablespoon salt, or more
Chicken Marinade
- 3 lbs. chicken thighs, cleaned and cut in half
- 1 tablespoon olive oil
- 1 tablespoon Kabsa spice
- 1 cup yogurt
- 1 tablespoon paprika
- 1 teaspoon salt
Garnish
- 2 tablespoons olive oil
- ¼ cup slivered almonds
- ½ cup cilantro, chopped
- 6 garlic cloves, minced
- cranberries, optional
Instructions
- Preheat oven to 400F.
- For the chicken, in a large bowl, add 1 cup of yogurt, olive oil, paprika, 1 tablespoon of kabsa spice, and 1 teaspoon salt. Mix together then add your cleaned chicken thighs, mix until well incorporated.
- Peel and cube the sweet potato, place on a prepared baking sheet with cooking oil spray, and bake for 30-35 minutes or until cooked.
- To make the rice, add the olive oil and cubed onion and sauté for about 4 minutes then add the minced garlic, grated ginger and sauté for another 2 minutes.
- Now add the washed and rinsed rice followed by the cubed peppers (different colors like yellow, red, orange and green peppers), tomatoes, kabsa spice, salt and water. Bring to a boil for a whole minute, lower to simmer and cover pot for about 18-20 minutes.
- In a small skillet sauté the chopped cilantro and minced garlic with olive oil. Set aside. In the same skillet add olive oil and toast the slivered almonds while continuously mixing on medium heat until golden brown then set aside.
- Now, sear the marinated chicken for about 8 minutes or until cooked flipping once half way.
- Once the rice has finished open the lid then add the sautéed cilantro and garlic, mix well then place in a large serving dish and begin to assemble.
- Top the rice with the baked sweet potatoes, place the seared chicken on top of the rice all over the garnish with the toasted slivered almonds and fresh cranberries and minced parsley.
Notes
- Reheating: Kabsa, like most rice dishes, can be made ahead of time and reheated when ready to serve. You can make kabsa up to 2 days ahead of time and refrigerate it once it has cooled. If you’re using nuts as a garnish, toast them before serving.
- Serving Suggestions: We usually this delectable dish with a green salad, such as tabouli salad, BEST Fattoush Salad with Dressing, or Simple Middle Eastern Salad. You can also serve it with a salty yogurt drink such as Ayran.
- Storage: You can store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make sure to use the right rice to water ratio so your rice cooks beautifully.
- Basmati rice is ideal for this recipe, but other varieties can be used as well. Jasmine and long grain are good choices too.
