Peri-peri chicken pilaf

Peri-peri chicken pilaf

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(25 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
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  • 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…


  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.

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Comments, questions and tips

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3rd Jan, 2020
There seems to be too much rice in the recipe. 350 g for 4 portions? Is that ready cooked rice?
Ayesha Iqbal
2nd Sep, 2019
I used Asda’s peri peri seasoning and mixed it with a coupe of drops of lemon juice and then marinated my chicken thigh into it and left it in the fridge for a couple of minutes. I cooked everything else in the pan and followed the recipe except for when I forgot to add the tomatoes. But I used it as a garnish of some sorts. Next time, I’ll other veg such as sweet corn or peas. Definitely great if your on a diet as well!
24th Oct, 2018
This is a recipe we now keep coming back to. We tend to make with around 800-850ml stock to keep succulent and prevent from drying out but other than that, perfect and tasty every time!
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.
Jordan Dargue's picture
Jordan Dargue
27th May, 2020
Is the rice used in this recipe pre-cooked?
lulu_grimes's picture
29th May, 2020
Hello, No it's raw rice in this recipe. Some of the comments say that you need more stock, up to another 300ml so I will get the recipe retested. If you think you'd like less rice then you could drop the amount but keep everything else the same. I hope this helps, Lulu
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.
Ayesha Iqbal
2nd Sep, 2019
Add some ginger to this as it definitely makes it more flavoursome. I followed the other tips and comments and added more water in my stock because it did need more water. I don’t like parsley to I substituted for coriander
22nd Jul, 2019
Try turning this into a Chicken Biriyani by replacing the peri peri seasoning with madras curry powder and stirring in 2 handfuls of fresh coriander at the end
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