Gluten-Free Turkish Chicken and Rice Pilaf

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1.5 cups Arborio Rice
• 3 cups Chicken broth
• 0.5 cup Dried apricots
• 0.25 cup Almonds
• 0.25 cup Fresh parsley
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 tsp Turmeric

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it warm until it shimmers.
2. 2Season the 1.5 lbs of chicken thighs evenly with the 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.5 teaspoon of turmeric. Carefully place the seasoned chicken thighs into the hot pot and brown them on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion to the pot and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the 3 cloves of minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
4. 4Add the 1.5 cups of Arborio rice to the pot with the onions and garlic. Stir the rice constantly for 1-2 minutes until the edges of the grains look slightly translucent. This toasting helps the rice absorb liquid evenly.
5. 5Pour in the 3 cups of chicken broth and bring the mixture to a boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low (250°F / 120°C). Stir in the 0.5 cup of dried apricots and the 0.25 cup of almonds. Nestle the browned chicken thighs back into the rice mixture, ensuring they are mostly submerged.
6. 6Cover the pot tightly with a lid and let it simmer gently for 25-30 minutes. The rice should be fully cooked and tender, and the chicken should be cooked through. The internal temperature of the chicken should reach 165°F (74°C).
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This resting period allows the flavors to meld and the rice to finish absorbing any remaining liquid. Fluff the pilaf gently with a fork. Garnish with the 0.25 cup of fresh parsley before serving.

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