One-pot chicken pilaf

One-pot chicken pilaf

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

Prep: 5 mins Cook: 20 mins

Easy

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.

Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Spinach

    Spinach

    spin-atch

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

Method

  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
idt1986
30th Apr, 2015
5.05
I love the taste of this so much but everytime I make it, the rice sticks and burns at the bottom. it takes a good 40 minutes to cook, but if i turn up the heat it just burns!
jenniemaria
21st Jan, 2011
5.05
Love this recipe... Have made it several times now, experimenting with different veg. Fab for using up anything left over in the fridge. I use an extra hot madras paste and use a little more than stated in the recipe. I also add in some fresh chilli. Delicious, quick, easy and cheap to make with minimum washing up. What more could you ask for?!
kelaart
9th Jan, 2011
Sounds great
susannam
22nd Nov, 2010
5.05
Very easy to do, lovely one pot dish for those busy days. Very easy to modify if you fancy too!
alexlindner
14th Nov, 2010
5.05
Great mid-week meal :)
honeypiglet
12th Nov, 2010
4.05
I didn't have any curry paste and so I made my own by frying half an onion and whizzing it in the blender with a small chunk of fresh ginger, a couple of garlic cloves, a tsp toasted cumin and fennel seeds, a squirt of tomato paste, a tblsp of dessicated coconut and flaked almonds, a generous tsp of garam masala and a tsp of turmeric. It worked well. The leftovers were yummy too!
lastratstanding's picture
lastratstanding
1st Nov, 2010
5.05
Roast chicken yesterday, one pot chicken pilaf with the leftovers today! Will definitely make this again.
d41d0y
21st Oct, 2010
5.05
Super-easy, super-tasty! A real winner for a quick weeknight tea. Added a bit more water than suggested as wanted to avoid sticking and it worked! Also added chilli flakes for extra punch.
kerry1984
24th Sep, 2010
really enjoyed it made quite a big portion. Really easy to do and quick!
jconnor3
23rd Sep, 2010
4.05
Re rice sticking to bottom: I cooked mine in oven for twenty to twenty five minutes after adding all ingredents up to step two with a little extra chicken stock at 180 fan oven. Very tasty and soooo easy

Pages

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.
Want to receive regular food and recipe web notifications from us?