Turkish Chicken and Rice Pilaf (Soy-Free)

Ingredients

• 1.5 lbs Chicken thighs
• 1.5 cups Long-grain rice
• 3 cups Chicken broth
• 1 medium Onion
• 3 cloves Garlic
• 0.5 cup Dried apricots
• 0.25 cup Almonds
• 2 tbsp Olive oil
• 1 tsp Dried mint
• 1 tsp Paprika
• 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 (350°F / 175°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds.
2. 2Add the 1 medium onion, which has been chopped, to the pot. Sauté, stirring occasionally, until the onion pieces are soft and translucent, which should take about 5 minutes.
3. 3Add the 3 cloves of garlic, which have been minced, to the pot. Cook, stirring constantly, for 1 minute more, until you can smell the garlic's fragrance.
4. 4Add the 1.5 lbs of chicken thighs to the pot. Cook, turning them occasionally, until they are browned on all sides, about 5-7 minutes total.
5. 5Stir in the 1.5 cups of long-grain rice, 3 cups of chicken broth, 0.5 cup of dried apricots, 0.25 cup of almonds, 1 teaspoon of dried mint, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together until the rice is coated.
6. 6Increase the heat to medium-high and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 20-25 minutes. The rice is cooked when it is tender and all the liquid has been absorbed.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This resting period allows the rice to finish steaming and become fluffy. After resting, gently fluff the pilaf with a fork before serving.

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