I always thought that pilaf was the “solid” alternative to chicken soup. It gives that same comfort and homely feeling, with a rich chicken flavour that feels like a big hug, especially when it’s cold outside.
The taste of a good Romanian chicken pilaf is both hearty and delicate: the rice is soft and creamy but never mushy, infused with the sweetness of root vegetables and the depth of slow-cooked chicken. Each bite carries a bouquet of simple seasonings that comes together so seamlessly, making it one of those dishes you keep going back to for seconds.
Growing up in Romania, pilaf was a staple at our family table, and I assumed it was a strictly Romanian tradition. Only later, when I started traveling, did I realize that this dish has a much wider story. The Romanian chicken pilaf recipe is just one interpretation of a dish that connects cultures from the Caucasus and the Middle East to Eastern and Southern Europe. It’s like a culinary handshake across continents—each version slightly different, yet always warm, nourishing, and rooted in home cooking.
Ingredients for the Romanian Chicken Pilaf Recipe
To prepare a hearty and flavourful Romanian Chicken Pilaf, you’ll need a selection of vegetables, spices, and quality meat that come together to create a comforting and nourishing dish. Start with 4 chicken legs, ideally bone-in and skin-on, as they will release rich juices that deepen the taste of the pilaf as it simmers. Next, use 2 carrots along with ¼ of a celeriac and 1 celery stick, both of which provide a subtle earthiness and aromatic base to the dish. One onion is essential to the foundation of the pilaf. Add a parsnip for a slightly peppery, root-vegetable note that rounds out the dish nicely.
Two bell peppers, preferably red or yellow, are added for their mild sweetness and vibrant colour. For the broth, I used 2 chicken stock cubes dissolved in a litre of water. If you have homemade chicken stock you can use that, but I believe that life is a bit too short to make your own if you don’t have the time, and good cubes will give a very good result as well. I use Kallo, which I found to be the best when it comes to nutrition, salt quantity, and organic ingredients. You’ll also need 400 grams of pilaf rice, also known as round or short-grain rice, which absorbs liquid beautifully and gives the pilaf its characteristic soft, slightly creamy texture. Use 4 tablespoons of vegetable oil to sauté the chicken and vegetables—neutral oils like sunflower or canola are ideal.
For seasoning, add 2 teaspoons of dried thyme for its earthy aroma, 2 teaspoons of black pepper for gentle heat, and 2 teaspoons of sweet paprika, which gives the dish its signature colour and warmth. Season with salt to taste, adjusting as needed since the stock cubes already contain salt. Finally, finish the dish with a generous bunch of freshly chopped dill.
How to Make Romanian Chicken Pilaf
Start by heating 2 tablespoons of oil in a large pan or pot. Add the chicken legs and fry them until they develop a golden crust. Once browned, set them aside.
In the same pan, add the remaining oil and throw in your chopped carrots, parsnip, onion, celery stick, and celeriac. Sauté the vegetables until they begin to soften. Add the bell peppers and cook for a few more minutes.
Stir in the rice and let it toast gently with the vegetables for 1–2 minutes. Meanwhile, prepare your chicken stock by dissolving the cubes in a litre of hot water. Pour the stock into the pot, then season with thyme, black pepper, sweet paprika, and salt to taste.
Return the browned chicken legs to the pot, nestling them into the rice. Cover with a lid, bring the mixture to a boil, then reduce the heat and simmer on low for 30–40 minutes, until the rice is tender and the chicken is fully cooked.
Finish the dish with freshly chopped dill and serve hot.
Notes and Tips:
- Use round rice or short-grain rice for a creamier texture—don’t substitute with long-grain varieties like basmati, as they won’t yield the same consistency.
- You can use homemade chicken stock rather than stock cubes. If you are using cubes though, make sure you buy some high quality ones. I prefer Kallo.
- This dish reheats very well and can be stored in the fridge for up to 3 days.
Romanian Chicken Pilaf Recipe
Ingredients
- 4 chicken legs
- 2 carrots
- 1 parsnip
- 1/4 celeriac
- 1 celery stick
- 1 onion
- 2 bell peppers
- 2 chicken stock cubes
- 400 gr pilaf rice or short grain rice
- 2 tsp dried thyme
- 2 tsp sweet paprika
- 2 tsp black pepper
- 1 bunch dill
- salt to taste
- 4 tbsp vegetable oil
Instructions
- Heat 2 tbsp of oil in a pan and fry the chicken legs until they get a nice golden crust.
- Set aside.
- Put the rest of the oil in the pan.
- Add the chopped carrots, parsnip, onion, celery stick and celeriac.
- When the vegetables start getting soft, add the bell pepper.
- Fry for a few more minutes, then add the rice to the pan.
- Meanwhile, make the stock by mixing the 2 cubes of stock with 1 litre of water.
- Add the stock to the pan.
- Add the thyme, black pepper, paprika and salt and mix well.
- Bring the chicken legs back to the pan and cover with a lid.
- Bring to boil, then reduce the heat to low and simmer for 30-40 minutes, until the rice is done.
- Finish the dish with plenty of chopped dill.
- Serve hot.
FAQ:
Q: Can I use chicken breast instead of chicken legs?
A: Yes, but keep in mind that chicken breast may dry out during the longer cooking time. Thighs and legs remain more tender.
Q: Is this dish traditionally baked?
A: While some pilaf recipes are baked, this Romanian version is most commonly cooked entirely on the stovetop.
Q: Can I freeze chicken pilaf?
A: Absolutely. Let it cool completely, portion it into airtight containers, and freeze for up to 2 months.
Q: What’s the best side dish for pilaf?
A: Pilaf cu pui is often served on its own, but you can pair it with pickled vegetables or a fresh tomato salad.
For more similar traditional Romanian dishes, check out my recommendations below:
Like it? Pin it!
