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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
