Every Helping
Sign in

Lunch recipe · from the recipe book

Turkish-Style Chicken Pilaf with Peppers

Fluffy brown-edged rice cooked in a tomato-pepper base with paprika and cumin, studded with seared chicken breast and chickpeas, finished with parsley and lemon.

Turkish-Style Chicken Pilaf with Peppers

Ingredients

  • 1 lb450 gChicken breast, boneless skinlesscut into 1-inch pieces
  • 1½ cups280 gLong-grain white rice, dryrinsed until water runs clear
  • 1 cup150 gChickpeas, canned, drained and rinsed
  • 1 cup chopped150 gRed bell pepperdiced
  • 1 medium119 gGreen bell pepperdiced
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 2½ tbsp40 gTomato paste
  • 1½ medium200 gTomatoesgrated, skins discarded
  • 2¼ cups520 gLow-sodium chicken broth
  • 2 tbsp27 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped
  • 1½ tbsp20 gLemon juice

Steps

  1. Prepare first: cut the chicken breast, rinse the rice, dice the red and green bell peppers, chop the onion, mince the garlic, grate the tomato and chop the parsley.
  2. Toss the chicken breast with half the salt and the black pepper.
  3. Heat half the olive oil in a Dutch oven over medium-high heat. Sear the chicken breast 4 minutes, turning once, until browned but not cooked through, then move it to a plate.
  4. Lower the heat to medium and add the remaining half of the olive oil. Cook the onion, red bell pepper and green bell pepper for 6 minutes until soft.
  5. Stir in the garlic, paprika, cumin and red pepper flakes for 30 seconds, then add the tomato paste and cook 1 minute until it darkens.
  6. Add the grated tomato and cook 3 minutes until thick. Stir in the rice and toast it for 2 minutes so every grain is coated.
  7. Pour in the chicken broth, add the remaining half of the salt, the chickpeas and the seared chicken breast with its juices. Bring to a boil.
  8. Cover, reduce the heat to low and simmer 18 minutes, until the rice is tender, the liquid is absorbed and the chicken reaches 165°F (74°C).
  9. Take the pot off the heat, lay a clean towel under the lid and let it rest 10 minutes.
  10. Fluff the pilaf with a fork, drizzle with the lemon juice, scatter the parsley over and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book