Chicken Garlic Kazakh Pilaf (Printable Version)

A traditional Kazakh one-pot dish combining tender chicken, aromatic rice, and whole garlic for a rich, satisfying meal.

# What You'll Need:

01 - 2 cups long-grain basmati rice

02 - 1 teaspoon ground cumin

03 - 1 teaspoon paprika

04 - ½ teaspoon ground black pepper

05 - Salt, to taste

06 - 500g bone-in, skin-on chicken thighs or drumsticks

07 - 1 large onion, thinly sliced

08 - 2 carrots, cut into thin matchsticks

09 - 1 whole garlic bulb, unpeeled with top trimmed

10 - 3 tablespoons vegetable oil

11 - 4 cups chicken broth or water

01 - Rinse chicken pieces and pat dry with paper towels. Season lightly with salt and pepper.

02 - Heat oil in a large pot or Dutch oven over medium heat. Brown the chicken on all sides for 8-10 minutes, then remove and set aside.

03 - In the same pot, add onions and sauté until soft and translucent. Add carrots and continue cooking for another 3-4 minutes.

04 - Stir in cumin and paprika, allowing them to toast slightly in the oil to release their aromas.

05 - Add the uncooked rice over the vegetables without stirring. Arrange the chicken pieces evenly on top of the rice.

06 - Nestle the whole garlic bulb, cut side up, into the center of the pot.

07 - Carefully pour in the broth or water without disturbing the rice layer. The liquid should cover the rice by about 1 cm.

08 - Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until the rice is tender and liquid is absorbed.

09 - Turn off the heat and let the pilaf rest, covered, for 10 minutes before serving to allow flavors to meld and rice to fluff up.

01 - Use bone-in chicken for more flavor development

02 - Avoid stirring after layering the rice for proper texture

03 - Optional: add a pinch of saffron or turmeric for color and aroma

04 - For a variation, substitute chicken with lamb or beef, or add chickpeas or raisins