A one-pot Turkish rice pilaf baked with chicken thighs, tomato and green pepper until the rice turns tender and slightly crisp on top.
This baked pilaf is a practical, all-in-one weeknight version of Turkish rice cookery, where chicken and rice cook together in the oven so the grains absorb the meat's juices as everything roasts. Chicken thighs are browned first on the stovetop to render some fat and build a savory base, then rice, tomato and green pepper are added to the same pot along with hot stock before the whole thing goes into the oven to finish, uncovered, so the top layer turns lightly crisp. It's a dish built for minimal cleanup and maximum flavor, landing somewhere between a pilaf and a casserole, with a texture that ranges from tender at the bottom to slightly toasted at the top.
Serves 4
Heat olive oil in a large oven-safe pot and brown chicken thighs skin-side down until golden, about 6 minutes; flip and cook 3 more minutes, then remove.
In the same pot, cook onion, tomato and green pepper until softened, about 8 minutes.
Stir in tomato paste and cook 2 minutes, then add rice, stirring to coat in the fat and vegetables.
Pour in hot stock, season with paprika, salt and pepper, then nestle the browned chicken thighs back on top.
Cover and bake at 200C/400F for 25 minutes, then uncover and bake 10-15 more minutes until the rice is tender and the top is lightly crisped.
Leaving the pot uncovered for the last stretch is what gives the top layer its light crunch.
Let rest 5 minutes, scatter with parsley, and serve straight from the pot.
Brown the chicken skin well before adding the rice — the rendered fat is a major flavor source for the whole dish.
Use hot, not cold, stock when adding it to the pot so the cooking process doesn't stall and cook unevenly.
Leave the pot uncovered for the final baking stretch to get a light crust on top rather than steaming the whole time.
Add sliced eggplant or zucchini with the vegetables for a more substantial, vegetable-forward version.
Swap chicken thighs for drumsticks or bone-in chicken breast, adjusting the bake time slightly.
A spicier version adds a spoonful of red pepper paste alongside the tomato paste.
Refrigerate up to 3 days in an airtight container; reheat covered in a low oven or on the stovetop with a splash of stock to loosen the rice.
One-pot baked rice dishes became common in Turkish home cooking as ovens became standard kitchen equipment in the 20th century, offering a simpler alternative to constantly monitoring a stovetop pilaf.
Yes, reduce the total baking time by about 10 minutes since boneless pieces cook faster and can dry out if left too long.
Add a splash more hot stock, cover again, and continue baking in 5-minute increments until the rice fully softens.
Your oven likely runs hot, or the pot isn't heavy enough — use a thick-bottomed Dutch oven and check a few minutes early next time.
Per serving (400g / 14.1 oz) · 4 servings total
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