Peri-peri chicken pilaf

Peri-peri chicken pilaf

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

Prep: 20 mins Cook: 40 mins


Serves 4

A low-fat spicy chicken one-pot with peppers, tomatoes and fresh red chillies - three of your five-a-day

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal549
  • fat10g
  • saturates2g
  • carbs81g
  • sugars10g
  • fibre7g
  • protein20g
  • salt3.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • pack of 6 skinless boneless chicken thighs, cut into large chunks
  • 2 tbsp peri-peri seasoning
  • 1 onion, finely chopped



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

  • 2 garlic cloves, crushed
  • 350g basmati rice
  • 500ml hot chicken stock
  • 3 peppers (any colour you like), sliced into strips



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 3 large tomatoes, deseeded and roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • small pack parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 red chillies, sliced (optional)
  • ½ lemon, cut into wedges, to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp of the peri-peri and brown in the pan for 1 min each side until golden. Transfer to a plate and set aside.

  2. Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the garlic and remaining peri-peri, and give everything a stir. Tip in the rice and stir to coat.

  3. Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes.

  4. Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Feb, 2018
Nice recipe, was really tasty. I added freshly grated ginger and turmeric which added another level to the flavour. Though I found the liquid quantity was not enough. I had to add extra water 3 times whilst giving it a good stir each time to stop it from sticking. I also finished it off it the oven to brown the chicken skin.
30th Dec, 2017
Great recipe! I don't bother dicing the thighs or adding parsley and chilli (my peri-peri seasoning is spicy enough) but it tastes great every time.
10th Jan, 2017
Love this recipe, really easy and very tasty. I found you needed more stock and I added a teaspoon of fresh or powdered ginger for extra heat. Some natural yogurt on the side was also tasty and cooling if you like it hot as I do.
29th Aug, 2018
Is the parsley added during cooking or as a garnish? It's missing in the method.
goodfoodteam's picture
11th Sep, 2018
Thanks for pointing this out. There was a step missing which we've now added to the recipe.
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.