Dinner

One-pot Chicken & Chickpea Pilau Recipe

BySophie Carsel November 21, 2025November 21, 2025

Introduction

This one-pot chicken and chickpea pilau is a simple, flavorful meal perfect for busy weeknights. Tender chicken thighs cook alongside brown rice, leeks, and chickpeas, infused with lemon zest and fragrant spices. It’s a comforting dish that requires minimal cleanup and delivers satisfying taste.

A gray bowl filled with cooked brown rice mixed with pieces of golden-brown chicken and bright green broccoli florets. A silver spoon with a woman's hand holding it dips into the bowl, scooping up rice and a broccoli piece. The bowl is placed on a white marbled surface with a white tile trivet underneath. The colors show a nice contrast between the golden chicken, green broccoli, and light brown rice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
4 chicken thighs, skin removed and trimmed of fat
2 large leeks, thinly sliced
2 garlic cloves, crushed
400g can chickpeas in water, drained and rinsed
Grated zest of 1 lemon
200g easy-cook brown rice
450ml chicken stock
1 head broccoli, broken into florets

Instructions

Step 1: Heat a large, lidded frying pan or flameproof casserole over medium heat and add the olive oil. Fry the chicken thighs for 2 minutes, turning halfway through, until lightly coloured. Remove the chicken and set aside on a plate.
Step 2: Add the sliced leeks to the pan and stir-fry for 3 minutes until softened. Add the crushed garlic, chickpeas, most of the lemon zest, and brown rice. Stir everything together well to combine.
Step 3: Nestle the chicken thighs into the rice mixture. Pour over the chicken stock and season lightly with salt and pepper. Cover the pan and cook on low heat for 20 minutes, until the chicken is nearly cooked and the rice has absorbed most of the liquid.
Step 4: Arrange the broccoli florets on top of the rice and chicken. Cover again and continue cooking until the rice and broccoli are tender and the chicken is fully cooked through.
Step 5: Sprinkle the remaining lemon zest over the pilau before serving for a fresh, bright finish.

Tips & Variations

For extra flavor, add 1 tsp cumin or garam masala with the garlic.
Swap broccoli for green beans or spinach if preferred.
Use chicken breasts if you want a leaner option, but reduce cooking time slightly to avoid drying out.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to keep the rice moist. This pilau also freezes well—defrost overnight in the fridge before reheating.

How to Serve

A close-up image of a rustic grey pot filled with a cooked dish showing three main layers: at the bottom is a base of light brown bulgur or rice grains with a slightly grainy texture; on top of it are chunks of tender, golden-brown chicken pieces scattered unevenly, adding a rich texture; and bright green broccoli florets placed around and slightly above the chicken, adding fresh color and a soft texture. A large silver spoon rests inside the pot scooping some of the food with one broccoli piece on it. The pot is sitting on a white tiled mat, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, but reduce the cooking time as white rice cooks faster. Check liquid levels and texture to avoid overcooking or drying out.

Is it necessary to remove the chicken skin?

Removing the skin reduces the dish’s fat content, but you can keep it on if you prefer more flavor and crispiness. Just brown thoroughly to render the fat.

Sophie Carsel