One-pot chicken pilaf

One-pot chicken pilaf

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(111 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
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  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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.

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Comments, questions and tips

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10th Jun, 2013
Brilliant recipe, so simple but tasty. Recommended for when you need to feed a crowd too. I cook whole chicken thighs in the oven and then take the meat off the bone; much easier than de-boning, and then use the meat as directed.
22nd Feb, 2013
really loved it , very nice very easy,next time i might try some fresh chillies in there
18th Jan, 2013
Very easy to prepare plus its very versatile and uses up all the veg in the fridge!!It's now a firm favourite plus the washing up doesnt tastes even better with long grain rise as it gives it a richer flavor.Excellent!
23rd Nov, 2012
I followed the recipe but used Balti paste, and used two heaped tablespoons. Had to add a small amount of water half way through as it seemed a bit dry. Will definitely make this again absolutely delicious.
1st Nov, 2012
Great recipe, all the family loved it, quick and cheap too :)! Made it at least 4 times now.
19th Sep, 2012
This is an excellent and quick dish! It is was very easy to cook as well.
18th Sep, 2012
Two sons loved this and had at least two helpings each but I was a little disappointed, found it a bit tasteless. Added fresh cauliflower, French beans, peas, carrots and spinach and used a Korma paste but then added Madras powder as it seemed a bit bland. Took ages to get the rice cooked but luckily the veg still had bite which was nice. I added the juice of a lemon at the end which def perked it up. I would make it again.
7th Sep, 2015
thanks for the lemon juice tip - it really helped perk it up at the end. I also added dried coriander with the stock as I didn't have any fresh.
2nd Sep, 2012
Now a firm family favourite, yummy! I add frozen peas, sweet corn, French beans and asparagus for the last 5 minutes of cooking.
2nd Sep, 2012
Now a firm family favourite, yummy! I add frozen peas, sweet corn, French beans and asparagus for the last 5 minutes of cooking.


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