Roasted Chicken With Rice Pilaf Recipe

Name: Roasted Chicken With Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken thighs bone in and skin on; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 tablespoons butter unsalted; 1/4 cup shallots finely chopped; 2 cups basmati rice rinsed and drained; 2 1/2 cups chicken stock; 1/2 teaspoon salt; 12 stalks asparagus trimmed; 1 1/2 cups cilantro fresh; 1/2 cup pistachios shelled and salted; 2 cloves garlic fresh; 1/2 cup olive oil; 2 teaspoons lemon zest fresh; 1/4 cup Parmesan cheese grated

Servings: persons

6 chicken thighs bone in and skin on
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter unsalted
1/4 cup shallots finely chopped
2 cups basmati rice rinsed and drained
2 1/2 cups chicken stock
1/2 teaspoon salt
12 stalks asparagus trimmed
1 1/2 cups cilantro fresh
1/2 cup pistachios shelled and salted
2 cloves garlic fresh
1/2 cup olive oil
2 teaspoons lemon zest fresh
1/4 cup Parmesan cheese grated

1
Set KitchenAid(R) Multi-Cooker with Stir Tower to Sear 450 F.
2
Season chicken with salt and pepper.Sear in batches, skin side down for 6 to 8 minutes each, turning halfway through cooking, until they turn deep golden brown on all sides.
3
Remove chicken and place on plate to rest . Set Multi-Cooker to Manual with the temperature set to 330 u00b0F. Turn Stir Tower to Speed 2. Add butter and shallots; cook until translucent, about 1 to 2 minutes. Add rice, and increase temperature to 350 u00b0F. Cook until grains are separated and begin to crackle, about 5 to 6 minutes.
4
Add stock and salt, stirring until blended. Remove Stir Tower. Set unit to Manual 325 u00b0F. Return chicken to Cooking Pot and cook, covered, for 12 to 15 minutes, or until liquid is absorbed and rice is cooked through. Add Steam Basket filled with asparagus during last 6 minutes of cooking.
5
While chicken and rice are cooking, place all Pistachio Pesto ingredients in blender; blend until smooth. Serve chicken with rice and drizzle with pesto.

1272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 6 chicken thighs bone in and skin on, 1/4 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons butter unsalted, and more.

Yes, Roasted Chicken With Rice Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Roasted Chicken With Rice Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions