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Peri-peri chicken pilaf

Peri-peri chicken pilaf

A star rating of 4.3 out of 5.38 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
low infat10g


  • 1 tbsp olive oil
  • pack of 6 skinless boneless chicken thighs , cut into large chunks
  • 2 tbsp peri-peri seasoning
  • 1 onion , finely chopped
  • 2 garlic cloves , crushed
  • 350g basmati rice
  • 500ml hot chicken stock
  • 3 peppers (any colour you like), sliced into strips
  • 3 large tomatoes , deseeded and roughly chopped
  • small pack parsley , roughly chopped
  • 2 red chillies , sliced (optional)
  • ½ lemon , cut into wedges, to serve


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

Goes well with

Recipe from Good Food magazine, June 2016


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A star rating of 4.3 out of 5.38 ratings

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