Rice and Chicken Pilaf

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In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Ingredients quick view

1 pound chicken thighs, bone-in and skin-on

2 cups long-grain rice

4 cups chicken broth

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 cup raisins

1/2 cup almonds, sliced

2 tablespoons olive oil

Salt to taste

Black pepper to taste

Use bone-in chicken for added flavor, but feel free to use skinless chicken if preferred.

Rinsing the rice before cooking helps remove excess starch for fluffier grains.

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