One-pot recipe for 4 people, takes only 40 mins; recipe has olive oil, skinless boneless chicken thigh, seasoning, onion, garlic cloves, basmati rice, chicken stock, pepper, tomato, parsley, red chillies and lemon.
Peri-peri chicken pilaf
Course: One-pot
Servings
4
servings
Prep time
20 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Onion: 1 onion, finely chopped
- Pepper: 3 peppers (any colour you like), sliced into strips
- Tomato: 3 large tomatoes, deseeded and roughly chopped
- Parsley: small pack parsley, roughly chopped
- Lemon: 1/2 lemon, cut into wedges, to serve
- Garlic Cloves: 2 garlic cloves, crushed
- Chicken Stock: 500ml hot chicken stock
- Basmati Rice: 350g basmati rice
- Red Chillies: 2 red chillies, sliced (optional)
- Skinless Boneless Chicken Thigh: pack of 6 skinless boneless chicken thighs, cut into large chunks
- Seasoning: 2 tbsp peri-peri seasoning
Directions
- 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.
- 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.
- 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.
- Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.
