Chicken Rice And Beans Pilaf

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Jan. 13, 2021

This is another in our Pandemic Pantry cooking series - you can make this rice pilaf recipe, with any meat, any beans, and any spices. Just follow the basic pilaf recipe method and you'll have a great tasting rice meal idea using the stuff in your cupboard during these trying times of quarantine cuisine.


Bone in skin on chicken thighs 6
Pepper To Taste
Salt To Taste
Olive oil 1 Tablespoon
Onion 1
Celery stalk 1
Carrot 1 Small
Garlic 2 Clove (10 gm)
Dry oregano 1 Teaspoon
Cumin 1 Teaspoon
Chili powder 1 Teaspoon
Uncooked long grain rice 3/4 Cup (12 tbs)
Black beans 1 Can (10 oz) , drained
Chicken broth 1 1/2 Cup (24 tbs)



1. Preheat oven to 180ºC (350ºF)


2. Season the chicken on both sides with salt and pepper.

3. Heat and oil an ovenproof pan; brown chicken on both sides.

4. While chicken browns, dice the onion, celery, and carrot.

5. Transfer browned chicken to a plate.

6. In the same pan; sauté the cumin, celery, carrot, and onion until translucent.

7. Stir in the basmati, oregano, and chili powder.

8. Continue to cook for 2-3 minutes.

9. Stir in the chicken stock and beans; bring to a boil.

10. Return the chicken to the pan, skin side up and then transfer to oven uncovered.

11. Bake for 35 - 40 minutes uncovered or until chicken is cooked through.


12. Serve and Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4