Arabic rice pilaf with chicken and tabbouleh salad. Chicken pilav recipe and parsley mint salad

bulgur

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is a gluten-free option, while couscous is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is usually more affordable.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced kapia peppers and cook for another 3-4 minutes.

Season with pepper, salt, and curcuma, stirring to combine.

Add chicken pieces to the pot, browning on all sides for about 5-7 minutes.

Pour in rice and stir to coat with the oil and spices.

Add chicken stock or hot water, bringing the mixture to a boil.

Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15-20 minutes.

Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

For the tabbouleh, rinse bulgur and soak in water for 30 minutes, then drain.

In a bowl, combine chopped parsley, diced tomatoes, and minced mint.

Add soaked bulgur and lemon juice, mixing well to combine.

Serve pilaf warm with tabbouleh on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens