Pilaf with Chicken and Beer
Tender chicken simmered with rice and beer creates a rich, aromatic pilaf that’s hearty, comforting, and perfect for a one-pan dinner.
Equipment
- Large deep skillet with lid
- Tongs
- Knife
- Measuring cups
- Wooden spoon
Ingredients
- 4 boneless skinless chicken thighs or breasts
- Salt
- Black pepper
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup long grain rice rinsed
- 3/4 cup light lager beer
- 1 1/4 cups chicken broth
- 1/2 teaspoon thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 cup diced carrots optional
- 2 tablespoons chopped parsley
Instructions
- Season the chicken with salt and pepper.
- Heat olive oil in a large deep skillet over medium-high heat.
- Sear the chicken for about 4–5 minutes per side until golden, then remove from the skillet.
- Reduce heat to medium and sauté the onion until softened.
- Add the garlic and cook until fragrant.
- Stir in the rice and toast lightly for one minute.
- Pour in the beer and allow it to simmer briefly so the alcohol cooks off.
- Add the chicken broth, thyme, paprika, carrots if using, and remaining pepper.
- Return the chicken to the skillet.
- Cover and cook on low heat until the rice is tender and the chicken reaches 165°F.
- Remove from heat and let rest for 5 minutes before fluffing the rice.
- Finish with chopped parsley before serving.
Notes & Wine Advice
Notes
Choose a light lager rather than a strongly bitter beer to keep the flavors balanced. Rinsing the rice removes excess starch and helps maintain a fluffy texture. Let the pilaf rest briefly after cooking so the grains fully absorb the liquid.Wine Advice
A medium-bodied Chardonnay pairs beautifully with the savory rice, while a smooth Pinot Noir complements the caramelized notes from the seared chicken.Nutrition values
Calories: 530 kcal | Carbohydrates: 38 g | Protein: 41 g | Fat: 22 g | Saturated Fat: 5 g | Sodium: 610 mg | Sugar: 4 g