Dairy-Free Turkish Chicken and Rice Pilaf

Ingredients

• 1.5 lbs Chicken thighs
• 1.5 cups Long-grain rice
• 3 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 3 cups Chicken broth (dairy-free)
• 2 tbsp Tomato paste
• 1 tsp Dried oregano
• 1 tsp Dried mint
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 3 tablespoons of olive oil and let it heat for about 1 minute.
2. 2Add the 1 medium onion, cut into small pieces, to the pot. Cook, stirring occasionally, until the onion is soft and looks see-through, about 5 minutes.
3. 3Add the 3 cloves of garlic, minced, to the pot. Cook for 1 more minute, stirring constantly, until you can smell the garlic, but do not let it turn brown.
4. 4Add the 1.5 lbs of chicken thighs to the pot. Cook them, turning them over a few times, until they are browned on all sides, about 5-7 minutes. The chicken does not need to be cooked all the way through yet.
5. 5Stir in the 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, 1 teaspoon of dried mint, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and smells richer.
6. 6Add the 1.5 cups of long-grain rice to the pot and stir it around for 1 minute to coat the grains with the oil and tomato mixture. Pour in the 3 cups of chicken broth. Increase the heat to medium-high (400°F / 200°C) and bring the liquid to a rolling boil.
7. 7Once boiling, immediately reduce the heat to low (200°F / 95°C). Cover the pot tightly with a lid. Let it simmer gently for 20-25 minutes, or until the liquid has been absorbed and the rice is tender. The chicken should also be cooked through; you can check this by cutting into the thickest part of a thigh – it should no longer be pink inside and the juices should run clear. The internal temperature should reach 165°F (74°C).
8. 8Remove the pot from the heat. Keep the lid on and let the pilaf rest undisturbed for 10 minutes. This resting period allows the rice to finish steaming and become fluffy.
9. 9Remove the lid and gently fluff the rice and chicken with a fork. Sprinkle the 2 tablespoons of fresh parsley over the top before serving.

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