Entree: Comoros – Central Culinary Region – Pilao (Spiced rice cooked with chicken and whole aromatic spices in a Swahili-style pilaf)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 garlic cloves, minced
- 1 tbsp (15 g) tomato paste
- 2 cups (400 g) long-grain rice, rinsed until water runs clear
- 3 1/2 cups (830 ml) hot chicken broth
- 6 green cardamom pods, lightly crushed
- 1 cinnamon stick (about 3 in / 7 cm)
- 3 whole cloves
- 1 tsp (5 ml) ground cumin
- 1 bay leaf
- 1 medium potato, peeled and cut into 1/2-inch (1.5 cm) cubes (about 8 oz / 225 g) - optional but common
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Pat the chicken thighs dry and season lightly with 1/2 tsp salt and a pinch of pepper. Heat the oil in a wide heavy pot over medium-high heat and brown the chicken thighs, skin side down first, until golden, about 6–8 minutes per side; remove and set aside.
2. Reduce heat to medium, add the sliced onion and cook until soft and beginning to brown, about 8 minutes. Stir in the garlic and tomato paste and cook 1 minute until fragrant.
3. Add the crushed cardamom pods, cinnamon stick, whole cloves, ground cumin and bay leaf; toast the spices with the onion mixture for 1 minute to release their aroma.
4. Return the browned chicken to the pot, nestle in the cubed potato if using, then add the rinsed rice and pour the hot chicken broth over everything. Stir gently to distribute ingredients, bring to a simmer, then reduce heat to low.
5. Cover snugly and cook without lifting the lid for 18–22 minutes, until the rice is tender and liquid absorbed. If rice surface is still wet after cooking time, keep covered off heat for 5–10 minutes to steam.
6. Remove cinnamon stick, bay leaf, and whole cardamom pods if desired. Fluff rice gently with a fork, adjust seasoning, garnish with chopped cilantro, and serve hot.