Lebanese Chicken and Rice Pilaf (Dairy-Free)

Ingredients

• about 680 g Chicken Thighs
• 1.5 cups Basmati Rice
• 3 tablespoons Olive Oil
• 1 medium Onion
• 4 cloves Garlic
• 3 cups Chicken Broth
• 1 teaspoon Allspice
• 0.5 teaspoon Cinnamon
• 1 each Bay Leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.25 cup Toasted Almonds
• 0.25 cup Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 3 tablespoons of olive oil in a large heavy-bottomed pot (at least 6-quart / 5700 ml capacity) over medium heat (148.9-162.8°C / 150-160°C).
2. 2Pat dry the about 680 g of boneless, skinless chicken thighs. In a small bowl, combine the 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of allspice, and 0.5 teaspoon of cinnamon. Sprinkle this seasoning mixture evenly over all sides of the chicken thighs. Once the oil is shimmering, carefully add the seasoned chicken thighs to the pot in a single layer and sear for 3-4 minutes per side, until deeply golden brown. Remove the seared chicken thighs from the pot and set them aside on a plate.
3. 3Reduce the heat to medium-low (135-148.9°C / 135-150°C). Add the 1 medium onion, finely diced, and the 4 cloves of garlic, minced, to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and softened.
4. 4Add the 1.5 cups of basmati rice to the pot with the softened onion and garlic. Stir constantly for 2-3 minutes, toasting the rice until it appears slightly translucent around the edges and smells faintly nutty.
5. 5Pour in the 3 cups of chicken broth and add the 1 bay leaf. Increase the heat to medium-high (176.7-190.6°C / 175-190°C) and bring the liquid to a rolling boil. Once boiling, reduce the heat to low (93.33-107.2°C / 95-105°C), cover the pot tightly with a lid, and simmer for 10 minutes.
6. 6Carefully place the seared chicken thighs on top of the simmering rice. Re-cover the pot tightly and continue to simmer on low heat for another 20-25 minutes, or until all the liquid has been absorbed by the rice, the rice is tender, and the chicken thighs reach an internal temperature of 74°C when measured with an instant-read thermometer.
7. 7Remove the pot from the heat. Keep the lid on and let the pilaf rest undisturbed for 5 minutes; this allows the steam to redistribute and the rice to become perfectly fluffy. After resting, remove the bay leaf and gently fluff the rice with a fork.
8. 8To serve, sprinkle the 0.25 cup of toasted almonds and the 0.25 cup of fresh parsley, finely chopped, over the chicken and rice pilaf. Serve warm.

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