Peri-Peri Chicken Pilaf Recipe

Introduction

Peri-peri chicken pilaf is a vibrant and flavorful one-pan dish that combines tender, spicy chicken with fragrant basmati rice and fresh vegetables. Perfect for a weeknight dinner, it’s easy to prepare and packed with bold flavors.

Ingredients

• 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), 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

Instructions

1. Step 1: Heat the olive oil in a large pan over medium heat. Rub the chicken chunks with 1 tablespoon of peri-peri seasoning and brown them in the pan for about 1 minute on each side until golden. Transfer the chicken to a plate and set aside.
2. Step 2: Add the chopped onion to the same pan and cook gently for 8-10 minutes until soft. Stir in the crushed garlic and the remaining peri-peri seasoning.
3. Step 3: Add the basmati rice to the pan and stir well to coat the grains with the seasoning and oil.
4. Step 4: Pour in the hot chicken stock and return the browned chicken pieces to the pan. Add the sliced peppers on top.
5. Step 5: Cover the pan with a lid and simmer gently for 25 minutes until the chicken is cooked through and the rice is tender.
6. Step 6: About 5 minutes before the end of cooking, add the roughly chopped tomatoes to the pan. Stir gently and let them soften.
7. Step 7: Once cooked, sprinkle the chopped parsley and sliced red chillies over the pilaf. Serve with lemon wedges on the side.

Tips & Variations

• For extra heat, add more red chillies or a dash of hot sauce to the peri-peri seasoning.
• You can substitute chicken thighs with chicken breasts, but thighs stay juicier and more flavorful.
• Try adding a handful of frozen peas or sweet corn with the tomatoes for added color and texture.
• Use homemade peri-peri seasoning or store-bought for convenience.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a pan over low heat or microwave until hot throughout. Adding a splash of water or stock during reheating can help keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this pilaf?

Basmati rice works best due to its fluffy texture and aroma, but you can use long-grain rice as a substitute. Avoid short-grain rice as it tends to be stickier and may change the dish’s texture.

Is peri-peri seasoning very spicy?

Peri-peri seasoning typically has a moderate to high heat level, depending on the brand or recipe. You can adjust the spiciness by using less seasoning or removing the red chillies if you prefer a milder dish.

Peri-Peri Chicken Pilaf Recipe

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★★★★★

4.5 from 124 reviews

• Author: Ethan
• Total Time: 50 minutes
• Yield: 4–6 servings 1x

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Description

A flavorful and vibrant Peri-peri chicken pilaf combining tender chicken thighs marinated in spicy peri-peri seasoning, fragrant basmati rice, sweet peppers, and fresh tomatoes simmered together to create a delicious one-pot meal.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 tbsp olive oil
• Pack of 6 skinless boneless chicken thighs, cut into large chunks
• 2 tbsp peri-peri seasoning

Vegetables and Rice

• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 350g basmati rice
• 500ml hot chicken stock
• 3 peppers (any colour), sliced into strips
• 3 large tomatoes, deseeded and roughly chopped
• Small pack parsley, roughly chopped
• 2 red chillies, sliced (optional)

To Serve

• ½ lemon, cut into wedges

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Instructions

1. Brown the chicken: Heat the olive oil in a large pan over medium heat. Rub the chicken chunks with 1 tablespoon of the peri-peri seasoning and brown them in the pan for 1 minute on each side until golden. Then, transfer the chicken to a plate and set aside.
2. Cook the aromatics: In the same pan, add the finely chopped onion and cook gently for 8-10 minutes until soft. Add the crushed garlic and the remaining peri-peri seasoning, stirring everything well to combine and release the flavors.
3. Add the rice: Tip in the basmati rice and stir to coat the grains evenly with the spiced onion and garlic mixture, allowing the rice to absorb the flavors before adding liquid.
4. Simmer with stock and chicken: Pour in the 500ml of hot chicken stock, return the browned chicken pieces to the pan, and add the sliced peppers. Cover the pan with a lid and let the mixture simmer gently for 25 minutes, which will cook the rice and chicken through.
5. Add tomatoes and finish cooking: About 5 minutes before the cooking time is complete, stir in the roughly chopped tomatoes. This will soften them slightly but keep their fresh flavor intact.
6. Serve: Once fully cooked, sprinkle the pilaf with chopped parsley and sliced red chillies if using. Serve with lemon wedges on the side to squeeze over for bright, tangy freshness.

Notes

• For extra heat, increase the amount of red chillies or add additional peri-peri seasoning to taste.
• Make sure to use hot chicken stock to ensure even cooking and to better infuse the rice with flavor.
• Covering the pan while simmering is essential to cook the rice properly and keep the chicken tender and juicy.
• If preferred, substitute chicken thighs with boneless chicken breasts but adjust cooking times slightly as breasts can dry out faster.
• Using basmati rice is recommended for its fragrance and fluffy texture, but jasmine rice can be an alternative.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Portuguese-inspired

Keywords: Peri-peri chicken, chicken pilaf, spicy chicken rice, one-pot meal, basmati rice, easy dinner