Dairy-Free Russian Chicken and Rice Pilaf

Ingredients

• 1.5 lbs Chicken Thighs
• 1.5 cups Long-Grain Rice
• 1 medium Onion
• 2 medium Carrots
• 3 cloves Garlic
• 1 can Coconut Milk
• 2 cups Chicken Broth
• 2 tbsp Olive Oil
• 1 tbsp Dried Dill
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat, which is 350°F (175°C). Add the 2 tablespoons of olive oil to the pot.
2. 2Season the 1.5 pounds of chicken thighs with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Place the seasoned chicken thighs in the hot oil and sear them on all sides until they are golden brown, about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 chopped medium onion and the 2 chopped medium carrots to the same pot. Cook, stirring occasionally, until the vegetables have softened, which should take about 5 minutes. Add the 3 minced cloves of garlic and cook for 1 more minute, stirring constantly, until you can smell its fragrance.
4. 4Add the 1.5 cups of long-grain rice to the pot with the vegetables. Stir the rice constantly for 1 minute to lightly toast it.
5. 5Pour the 1 can of coconut milk and the 2 cups of chicken broth into the pot. Stir to combine everything and bring the liquid to a boil.
6. 6Once the liquid is boiling, reduce the heat to low. Carefully return the seared 1.5 pounds of chicken thighs to the pot. Cover the pot tightly with a lid.
7. 7Let the pilaf simmer gently for 25-30 minutes, or until the 1.5 cups of rice is fully cooked and tender, and the chicken is cooked through. The chicken is done when it reaches an internal temperature of 165°F (74°C).
8. 8Remove the pot from the heat. Stir in the 1 tablespoon of dried dill. Use a fork to gently fluff the rice, separating the grains, before serving.

Substitutions

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