Peri-peri chicken pilaf

Peri-peri chicken pilaf

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(8 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 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.

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Comments, questions and tips

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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.
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