One-pot chicken pilaf

One-pot chicken pilaf

  • 1
  • 2
  • 3
  • 4
  • 5
(80 ratings)

Prep: 5 mins Cook: 20 mins


Serves 1
Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal663
  • fat13g
  • saturates2g
  • carbs92g
  • sugars13g
  • fibre0g
  • protein50g
  • salt1.94g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large or 2 small boneless, skinless chicken thigh fillets, cut into chunks
  • 2 tsp curry paste (choose your favourite)
  • a third of a mug basmati rice
  • two-thirds of a mug chicken stock
  • 1 mug frozen mixed vegetables
  • half a mug frozen leaf spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.

  2. Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Sep, 2010
Disappointing - not that tasty, even though I put a fair bit of curry paste in. Tasted a bit like savoury rice. Wouldn't bother making it again.
16th Sep, 2010
A must-try! :D
15th Sep, 2010
Lovely recipe. I added some freshly chopped red chilli for extra bite. I added sliced button mushrooms while frying the onions and tossed in some frozen peas and fresh cauliflower for the last 5 minutes. Served it with a dollop of bulgarian yoghurt and my hubby loved it. I will make it again and play around with the vegetables.
14th Sep, 2010
what is a "mug" measurement? is this equal to "cup"?
14th Sep, 2010
This was a great dish. But, while I followed the method as it explained, I found that the rice either stuck to the bottom or didnt cook. Any suggestions?
7th Sep, 2010
This is an old favourite but this time added jalapenos with thai green curry paste to give it a kick. Gorgeous!
29th Aug, 2010
Just cooked this for dinner and absolutely love it! However, wasn't too sure about the "mug" measurement so had to estimate and judge it on my own. I'm very pleased it turned out well anyway. Will definitely cook it again!
25th Aug, 2010
This is such an easy meal to make and tastes lovely. All the family enjoyed this so I will be making it time and time again I have no doubt!
23rd Aug, 2010
Excellent mid week meal. Would definitely reccomend it to all. It had great flavour for the amoount of time spent cooking. We used a chicken tikka curry paste and frozen peas. We have enough leftovers for lunch tomorrow which is a bonus.
5th Aug, 2010
Love it!!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.