For a vegetarian option, substitute the chicken thighs with 1 (15-ounce) can of chickpeas, drained and rinsed, and use vegetable broth instead of chicken stock. To add more depth of flavor, consider adding a pinch of saffron threads to the chicken stock along with the turmeric. Feel free to experiment with different types of mushrooms, such as cremini or shiitake, for a more complex flavor profile. If you prefer a spicier pilaf, add a pinch of red pepper flakes or a finely chopped jalapeño pepper along with the onion and garlic.
Three Pepper Pilaf
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING4 People
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VIEWS72
A vibrant and flavorful rice dish that celebrates the sweetness of bell peppers in a rainbow of colors, creating a visually stunning and delicious meal.
Ingridients
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Nutrition
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Carbohydrate83 g
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Cholesterol58 mg
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Fiber5 g
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Protein23 g
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Saturated Fat1 g
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Sodium551 mg
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Sugar8 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large pot or Dutch oven, combine the chicken thighs, chicken stock, chopped onion, and minced garlic. Bring to a boil over medium-high heat. (5 minutes)
02 Step
Recipe View 23 mins Once boiling, reduce heat to low, cover, and simmer gently until the chicken is cooked through and tender. (20-25 minutes). Remove the chicken from the pot and set aside to cool slightly. Reserve the chicken stock.
03 Step
Recipe View 2 mins Stir the ground turmeric into the reserved chicken stock, ensuring it's well combined. Set the stock aside. (2 minutes)
04 Step
Recipe View 6 mins While the chicken cools, heat the olive oil in a large skillet or the same Dutch oven over medium heat. Add the sliced mushrooms and sauté until softened and lightly browned. (5-7 minutes)
05 Step
Recipe View 2 mins Add the uncooked rice to the skillet and stir continuously for 2 minutes, allowing the rice to toast lightly in the oil. This enhances its flavor and helps prevent sticking.
06 Step
Recipe View 2 mins Pour the turmeric-infused chicken stock over the rice and bring to a simmer. (2 minutes)
07 Step
Recipe View 20 mins Reduce the heat to low, cover the skillet tightly, and simmer gently for 20 minutes, or until the rice is almost cooked through and most of the liquid has been absorbed.
08 Step
Recipe View 5 mins While the rice simmers, shred or dice the cooled chicken into bite-sized pieces. (5 minutes)
09 Step
Recipe View 3 mins After 20 minutes, gently stir in the diced tomatoes, shredded chicken, sliced red bell pepper, sliced green bell pepper, and sliced yellow bell pepper into the rice mixture. Season with salt and pepper to taste. (3 minutes)
10 Step
Recipe View 13 mins Cover the skillet again and continue to simmer over very low heat, stirring occasionally, until all the liquid is absorbed, the rice is fluffy, and the peppers are tender-crisp. (10-15 minutes).
11 Step
Recipe View 5 mins Remove from heat and let the pilaf rest for 5 minutes before serving. This allows the flavors to meld together.
12 Step
Recipe View Garnish with fresh cilantro or parsley, if desired. Serve hot.
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Please Rate
Wilma Rodriguez
May 2, 2025I've made this several times now, and it's always a hit. I sometimes add a little smoked paprika for a smoky flavor.
Tiana Nienow
Jan 10, 2025This recipe is a winner! The peppers add such a nice sweetness, and it's so colorful. My family loved it!
Abby Hackett
Dec 28, 2024Easy to follow and delicious! I used brown rice instead of white rice, and it turned out great. I had to adjust the cooking time a bit, though.
Tyra Collins
Sep 19, 2024The instructions were clear, and the pilaf was packed with flavor. I appreciate the tip about toasting the rice – it made a noticeable difference!