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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30th Apr, 2015
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!
21st Jan, 2011
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?!
9th Jan, 2011
Sounds great
22nd Nov, 2010
Very easy to do, lovely one pot dish for those busy days. Very easy to modify if you fancy too!
14th Nov, 2010
Great mid-week meal :)
12th Nov, 2010
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
1st Nov, 2010
Roast chicken yesterday, one pot chicken pilaf with the leftovers today! Will definitely make this again.
21st Oct, 2010
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.
24th Sep, 2010
really enjoyed it made quite a big portion. Really easy to do and quick!
23rd Sep, 2010
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


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