Chicken and Vegetable Pilaf | PJ Kabos Recipe
Updated: Aug 11
Main Dish— Stovetop
Serves 4
Olive Oil Used
Used here:
Family Reserve Organic — Robust (Black Bottle)
Family Reserve Organic — Phenolic Shot (Gold Bottle)
When we think of rice, we often picture steamed white grains served alongside stir-fries or curries. But pilaf — a richly seasoned, one-pot rice dish — tells a different story. Originating in ancient Persia, pilaf is defined not just by rice, but by a distinctive cooking method.
PJ Kabos recipes are created to highlight the depth, balance, and character of high-phenolic extra virgin olive oil — bringing everyday dishes to life in a simple, natural way.
The Pilaf Method
Pilaf begins with sautéing rice in fat — often butter, olive oil, or ghee — alongside onions or spices. Then it’s simmered in a precise amount of broth until the liquid is fully absorbed, infusing every grain with flavor. This method creates a fluffy, aromatic dish often enriched with meat, seafood, or vegetables.
Global Rice Traditions: A Contrast
Purity in Simplicity
Though rice is a global staple, not all cultures cook it the same way. In East Asia, for instance, rice is typically steamed or boiled with water alone and served as a neutral base. Countries like China and Japan favor sticky short-grain rice, which clumps together and suits chopsticks or dishes like sushi. The goal here is purity and texture, not the absorption of flavor during cooking.
Flavor as a Centerpiece
In contrast, pilaf-style dishes — like Indian pulao, Central Asian plov, or Greek pilafi — infuse flavor from the inside out. These traditions use rice as a canvas for spices, herbs, and broths, making it the centerpiece of the meal rather than a background element.
The Greek Twist: Olive Oil in Pilaf
Greek cuisine, in particular, adapted pilaf with local ingredients like lemon, fresh herbs, and—most notably — olive oil. From Cretan "wedding pilaf" (gamopilafo) to seafood versions along the coast and rich meat-based variations inland, Greek pilaf reflects a Mediterranean approach to cooking: simple, flavorful, and rooted in regional identity.
While rice may be universal, pilaf reminds us that how you cook it — and what you cook it with, like high-phenolic extra virgin olive oil — tells a deeper cultural story.
Chicken and Vegetable Pilaf — Watch Video
Ingredients
For the vegetables
2 eggplants
6 sweet red peppers
5 sweet yellow peppers
1 onion
2 medium carrots
1 pinch of saffron
For the base
700 grams chicken thighs or breast, skinless
1½ cup rice; Basmati, rinsed
1 liter homemade chicken broth (previously prepared) or just water
Salt, to taste
Pepper, to taste
For garnish
Fresh herbs, optional
Garlic cloves with skin, optional
PJ Kabos, Family Reserve Organic — Phenolic Shot for finishing, optional
Preparation
Roast the Vegetables
Preheat oven to 220°C (428°F), fan-assisted.
Arrange eggplant slices and whole peppers on a baking sheet. Drizzle with ½ cup olive oil. Roast for 25–30 minutes until tender and slightly charred.
After roasting, cover with foil and let rest for 15 minutes. Peel the skins from the peppers and chop all vegetables finely. Set aside
Sauté Aromatics
While vegetables roast, heat ½ cup EVOO in a large pan. Sauté chopped onion and carrots until golden brown.
Cook the Chicken
In a large skillet, heat another ½ cup of olive oil over high heat.
Sear chicken pieces until golden.
Add sautéed onion and carrot mixture.
Cook for 30–40 minutes, adding a splash of water if needed.
Combine and Cook the Pilaf
Stir in the rinsed rice, saffron, and broth (or water).
Add chopped roasted vegetables and optional garlic cloves.
Season with salt and pepper.
Cover and cook on low heat for about 15 minutes — don’t stir — until rice is fully cooked and liquid absorbed.
Serve
Fluff with a fork.
Garnish with fresh herbs and a light drizzle of high-phenolic PJ Kabos Phenolic Shot, if using. Serve hot and enjoy!
Kali Orexi — Good Appetite!
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PJ Kabos Recipes (e.g., Greek Fava), or explore our Mediterranean Traditions articles (e.g., Ladera Dishes) or step into special moments of our company with PJ Kabos Journal (e.g., Nobu Matsuhisa & PJ Kabos).
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