Introduction

This one-pot chicken and chickpea pilau is a comforting, flavorful dish that’s easy to prepare and perfect for a weeknight dinner. With tender chicken, hearty chickpeas, and fragrant spices, it comes together quickly in a single pan for minimal cleanup.

The image shows a white ceramic pot filled with a mix of cooked broccoli, yellow chicken pieces, and light brown rice. The broccoli pieces are bright green and placed mostly on top. The chicken pieces are golden yellow and nestled among the rice, which forms the bottom layer with a grainy texture. A silver spoon is resting inside the pot, scooping up some broccoli and rice. The pot sits on a square white tile trivet, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
4 chicken thighs, skin removed and trimmed of fat
2 large leeks, thinly sliced
2 garlic cloves, crushed
400g can chickpeas in water, drained and rinsed
Grated zest of 1 lemon
200g easy-cook brown rice
450ml chicken stock
1 head broccoli, broken into florets

Instructions

Step 1: Heat a large, lidded frying pan or flameproof casserole over medium heat and add the olive oil. Fry the chicken thighs for about 2 minutes, turning halfway through until lightly coloured. Remove the chicken and set aside on a plate.
Step 2: Add the sliced leeks to the pan and stir-fry for 3 minutes until softened. Add the crushed garlic, drained chickpeas, most of the lemon zest, and the brown rice. Stir well to combine all the ingredients.
Step 3: Nestle the chicken thighs into the rice mixture. Pour over the chicken stock and season lightly with salt and pepper. Cover with a lid and cook on low heat for 20 minutes until the chicken is nearly cooked through and most of the liquid has been absorbed by the rice.
Step 4: Arrange the broccoli florets on top of the rice. Cover again and continue to cook gently until the rice, broccoli, and chicken are fully tender, about 5-10 minutes more.
Step 5: Remove from heat and sprinkle with the remaining lemon zest. Serve warm for a delicious, nutritious meal.

Tips & Variations

For extra flavor, add a teaspoon of ground cumin or coriander when cooking the leeks.
Swap brown rice for basmati or jasmine rice for a lighter texture, adjusting cooking time accordingly.
Add chopped fresh herbs like coriander or parsley just before serving for a fresh finish.
You can use chicken breasts instead of thighs, but adjust cooking time to avoid drying out the meat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock to loosen the rice if needed. This dish can also be frozen for up to 1 month; thaw overnight before reheating.

How to Serve

The image shows a close-up of a rustic, round cooking pot filled with a mix of food layers. At the bottom, there is a layer of cooked grains, light brown and slightly sticky. On top of that, there are bright green broccoli florets scattered unevenly, giving a fresh look. Large pieces of browned chicken sit nestled among the broccoli, showing a golden, slightly crispy texture. A spoon, held by a woman's hand, scoops some grains and broccoli from the pot. The pot is placed on a white tiled coaster, all set on a white marbled surface. The colors are warm and natural, suggesting a hearty, healthy meal photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken stock or homemade?

Both canned and homemade chicken stock work well in this recipe. Homemade stock adds richer flavor, but good-quality canned stock is a convenient and tasty alternative.

Is it possible to make this recipe vegetarian?

Yes, you can omit the chicken and increase the chickpeas or add other vegetables like bell peppers and carrots. Use vegetable stock instead of chicken stock to keep it vegetarian.