Chili Peanut Chicken Pilaf
Equipment
- 1 Dutch Oven or Pot with a Lid
Ingredients
Pilaf
- 1 ½ Cups Rice Jasmine or Basmati preferred
- 1.5 Lbs Boneless Skinless Chicken Thighs
- 3 Cups Chicken Broth Sub bone broth, vegetable broth, or water
- ½ Yellow Onion Diced
- 1 Tsp Garlic Minced
- 2 Bay leaves
- 2 Cups Broccoli Chopped
- 2 Cups Cauliflower Choppe
- 1 Bell pepper Chopped
Chili Sauce
- 3 Tbsp Chili Onion Crunch I like Trader Joe's version
- 3 Tbsp Sesame Oil
- 3 Tbsp Soy Sauce
- 1 Tsp Dried Ginger Powder
Garnishes
- ¼ Cup Green Onion Chopped
- ¼ Cup Cilantro Chopped
- ¼ Cup Roasted Peanuts
Instructions
Chili Sauce
- Mix together the chili onion crunch, soy sauce, sesame oil, and ginger powder. Set aside
Pilaf
- It's best to start by cooking the chicken thighs. Preheat oven to 400 degrees Fahrenheit while you chop the vegetables. Season the chicken with olive oil, salt, and pepper. Once the oven is hot, add chicken to oven cook for 8 minutes then turn over and cook for another 8 minutes, or until the chicken reaches an internal temperature of 170 degrees Fahrenheit.
- Heat olive oil in a large pan and add the diced onion. Cook for 3 minutes then add ginger and bay leaves. Cook for 1 minute then add in rice. Stir to combine then add the broth. Cover and let cook over medium heat for 10 minutes.
- Once the rice is cooked 80% through, add the vegetables and stir together. Cover the pot again and let cook for 2-4 minutes until vegetables are fork tender.
- Once you remove the chicken from the oven, dice and add to the pilaf. Stir in the sauce as well
- Remove the pilaf from heat, transfer to a serving dish, and garnish with green onions, cilantro, and peanuts.
Notes
If you start the chicken too late, and worry the rice will be cooked before the chicken is ready, turn the stove to low heat. This will prevent the rice from overcooking and sticking together.