How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Rice and Chicken Pilaf with Dried Currants and Toasted Almonds?

You need 9 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, cut through root end into 1/4-inch-thick wedges, 12 ounces skinless boneless chicken thighs, cut crosswise into 1/4-inch-wide strips, 1 garlic clove, minced, and more.

Is Rice and Chicken Pilaf with Dried Currants and Toasted Almonds suitable as meat & poultry?

Yes, Rice and Chicken Pilaf with Dried Currants and Toasted Almonds falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Rice and Chicken Pilaf with Dried Currants and Toasted Almonds?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice and Chicken Pilaf with Dried Currants and Toas

Name: Rice and Chicken Pilaf with Dried Currants and Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, cut through root end into 1/4-inch-thick wedges; 12 ounces skinless boneless chicken thighs, cut crosswise into 1/4-inch-wide strips; 1 garlic clove, minced; 1 1/2 cups arborio rice or medium-grain white rice; 1/4 cup dried currants; 2 cinnamon sticks, broken in half; 4 cups canned low-salt chicken broth; 2 tablespoons sliced almonds, toasted

Try this homemade Rice and Chicken Pilaf with Dried Currants and Toasted Almonds recipe the whole family will love. Made with olive oil, onion, chicken …

This Rice and Chicken Pilaf with Dried Currants and Toasted Almonds relies on simple, everyday ingredients such as olive oil, garlic clove, minced, dried currants and sliced almonds, toasted. It comes together quickly and makes 4 servings, at about 1044 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 tablespoon olive oil
1 onion, cut through root end into 1/4-inch-thick wedges
12 ounces skinless boneless chicken thighs, cut crosswise into 1/4-inch-wide strips
1 garlic clove, minced
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup dried currants
2 cinnamon sticks, broken in half
4 cups canned low-salt chicken broth
2 tablespoons sliced almonds, toasted

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Quick Info

Servings
4 servings
Calories
1044 kcal
Category
Meat & Poultry

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Rice and Chicken Pilaf with Dried Currants and Toasted Almonds

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