Oven-Baked Chicken & Rice Pilaf A Taste of My Childhood

This chicken rice pilaf is very much as I used to eat it when I was young, with some little modifications. I’d like to share it as the recipe asks for neither great skill nor much attention; only fresh, quality ingredients to deliver a wonderfully delicious result. This pilaf recipe reflects the rich culinary crossroads, typical of Europe, where Romanian, Serbian, and Ottoman food traditions have mingled for centuries. Simple, nourishing, and deeply comforting. Bon Appetite! 

Ingredients

Chicken

  • 1.5 kg bone-in chicken pieces (thighs, wings, breast)

Rice & Liquid

  • 320 g (1½ cups) short-grain rice
  • 1.2 litres water (approx. 5 cups)
  • 60 ml olive oil

Vegetables

  • 1 large onion
  • 1 clove garlic
  • small broccoli
  • 250g mushrooms
  • 2 red or green capsicum
  • 2 medium carrots
  • 1 chopped tomato can

Seasoning

  • 2 bay leaves
  • Fresh parsley, to taste
  • Salt & black pepper

Method

  1. Season the chicken pieces with salt and pepper and leave them at room temperature for 30 minutes.
  2. Heat the oil in a large oven-safe pot over medium heat. Brown the chicken pieces in batches on all sides (just getting colour, not cooking them through). Set them aside on a plate.
  3. Reduce the heat to low. In the same oil, add the diced onion, followed by capsicum, pepper and diced carrot. Add a sprinkle of salt and cook, stirring often, for 4–5 minutes until the onion is soft. Add the mushrooms and broccoli and stir in for another 3-4 min.
  4. Return the chicken to the pot with any juices from the plate. Pour in approx. 1.2 litres of water. Bring to a boil, season with salt and pepper, then cover and simmer on low heat until the chicken is nearly cooked through and tender. Top up with hot water if the level drops too low. Once done, remove the chicken to a plate and turn off the heat.
  5. Preheat the oven to 180 °C.
  6. Rinse the rice thoroughly under cold water and drain well. Add the rice to the hot liquid in the pot;  you want roughly 1 litre of liquid remaining. Stir in the diced tomatoes, then lay the chicken pieces on top. Tuck the carrot batons and bay leaves in between. Put the lid on and bake for 40 minutes.
  7. When done, the rice should be soft and creamy, and the chicken very tender. If you’d like the chicken golden on top, pop it under the grill for a few minutes. Otherwise leave it covered for 15–20 minutes to absorb any remaining liquid.
  8. Serve warm, scattered with fresh parsley.