Dutch Oven Chicken Pilaf
A flavorful and comforting Indian-style chicken pilaf made in a Dutch oven with roasted vegetables.
Ingredients
- ●1 1/2 pounds chicken breast
- ●2 medium challotsthinly sliced
- ●1 cup basmati rice
- ●2 medium carrotspeeled and chopped
- ● dutch oven
- ●2 tablespoons olive oil
- ●2 teaspoons curry powder
- ●1 teaspoon salt
- ●1/2 teaspoon pepper
Instructions
- 1
Preheat the Dutch oven to 400°F (200°C).
- 2
In a large bowl, whisk together the curry powder, salt, and pepper. Add the chicken and toss to coat.
- 3
Heat the oil in the preheated Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the pot and set aside.
- 4
Add the sliced challots to the pot and cook until they start to brown, about 3-4 minutes.
- 5
Add the chopped carrots and cook for an additional 2-3 minutes.
- 6
Add the rice to the pot, stirring to coat with the oil and mix with the vegetables. Cook for 1-2 minutes.
- 7
Add 2 cups of water to the pot and bring to a boil.
- 8
Return the chicken to the pot, cover with a lid, and transfer to the preheated oven.
- 9
Bake for 25-30 minutes or until the chicken is cooked through and the rice is tender.
- 10
Remove the pot from the oven and let it rest, covered, for 5 minutes.
- 11
Fluff the pilaf with a fork and serve hot.