Middle Eastern Sumac Chicken & Rice Pilaf

Drink Recipes

Middle Eastern Sumac Chicken & Rice Pilaf

This Middle Eastern–inspired sumac chicken and rice pilaf is a simple, comforting meal that delivers bright, tangy flavor with minimal effort. Sumac adds a subtle lemony note to the chicken, while buttery rice pilaf makes it filling and satisfying without being heavy. It’s the kind of everyday dish you can make on a busy night but still feel like you cooked something special.

Why You’ll Love This Recipe

Bright, fresh flavor from sumac without spicy heat

Simple pantry ingredients you can find at most grocery stores

Ready in under 30 minutes

Balanced meal with protein and carbs

Easy to customize with vegetables or toppings

Instructions

Step 1: Season and cook the chicken
In a bowl, toss the chicken strips with sumac and salt until evenly coated.
Heat oil in a skillet over medium-high heat.
Add the chicken in a single layer and sear for 5–6 minutes, stirring occasionally, until browned and fully cooked.
Remove from heat and set aside.

Step 2: Start the rice pilaf
In a medium pot, melt the butter over medium heat.
Add the rice and stir continuously for 1 minute, coating the grains in butter and lightly toasting them. This step adds flavor and prevents mushy rice.

Step 3: Cook the rice
Add water and a pinch of salt to the pot.
Bring to a boil, then immediately reduce heat to low.
Cover and simmer for 15 minutes, or until the water is absorbed and the rice is tender.

Step 4: Assemble and serve
Fluff the rice pilaf gently with a fork.
Top with the sumac chicken and serve warm.

Serving Suggestions
This dish pairs beautifully with:
Greek yogurt or yogurt sauce
Cucumber tomato salad
Hummus or garlic sauce
Warm flatbread or pita

Variations & Add-Ins
Add vegetables: Stir peas, carrots, or sautéed onions into the rice

Make it nutty: Top with toasted almonds or pine nuts

Swap the protein: Turkey strips or tofu work well

Extra flavor: Finish with a drizzle of olive oil or squeeze of lemon

Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days

Reheat: Warm gently in the microwave or stovetop with a splash of water

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Ingredients

10 fresh mint leaves
½ medium lime, cut into 3 wedges, divided
2 tablespoons white sugar, or to taste
1 cup ice cubes, or as needed
1 ½ fluid ounces white rum
½ cup club soda, or as needed

For the Sumac Chicken

¾ lb chicken strips

1 tsp sumac

½ tsp salt

½ Tbsp oil

For the Rice Pilaf

1 cup rice (long-grain white works best)

2 Tbsp butter

1½ cups water

Pinch of salt

Ingredient Notes & Tips

Sumac: This tangy Middle Eastern spice adds a lemon-like flavor without acidity. If you’re new to it, start with 1 teaspoon — it’s mild but fragrant.

Rice: Long-grain white rice gives the fluffiest pilaf, but jasmine or basmati also work well.

Chicken strips: Thin strips cook quickly and stay tender. Chicken thighs can be used for extra juiciness.

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