Layered Rice Veggie Pilaf
Layered Rice Veggie Pilaf with Chicken Thighs is a simple one-pan dish that shines with bright Mediterranean flavors. It's perfect for celebrations and special occasions.
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.