Peri-Peri Chicken Pilaf Recipe
Introduction
This Peri-peri chicken pilaf is a vibrant and flavorful one-pot meal that’s both comforting and exciting. With tender chicken thighs, fragrant spices, and colorful peppers, it’s perfect for a family dinner or an easy weeknight feast.
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
- Step 1: 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 about 1 minute on each side until golden. Remove the chicken and set aside on a plate.
- Step 2: Add the chopped onion to the pan and cook gently for 8 to 10 minutes until softened. Stir in the crushed garlic and the remaining peri-peri seasoning.
- Step 3: Tip in the basmati rice and stir well to coat the grains with the flavorful mixture.
- Step 4: Pour in the hot chicken stock and return the browned chicken pieces to the pan. Add the sliced peppers and cover the pan with a lid.
- Step 5: Let the dish simmer gently for 25 minutes, allowing the rice to cook and the chicken to become tender.
- Step 6: About 5 minutes before the end of cooking, stir in the roughly chopped tomatoes. Continue to cook until the rice is fluffy and the chicken is fully cooked through.
- Step 7: Remove from heat, sprinkle with chopped parsley and sliced chillies if using. Serve with lemon wedges to squeeze over for extra brightness.
Tips & Variations
- For extra smoky flavor, try adding a smoked paprika to the peri-peri seasoning mix.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
- If you prefer less heat, reduce the amount of peri-peri seasoning or omit the red chillies.
- Add other veggies like peas or sweetcorn for added color and sweetness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to keep the rice moist. This dish is best enjoyed fresh for optimal texture.
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, but you can use long-grain rice as well. Avoid sticky rice varieties to keep the pilaf light and separate.
How spicy is this dish?
The heat level depends on the peri-peri seasoning and the optional chillies. You can adjust the spice by varying these amounts or choosing milder versions to suit your taste.
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Peri-Peri Chicken Pilaf Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This vibrant Peri-Peri Chicken Pilaf combines tender, spiced chicken thighs with fragrant basmati rice, colorful peppers, and fresh tomatoes. Enhanced with fiery peri-peri seasoning and aromatic garlic, this one-pot meal delivers a deliciously balanced blend of heat and savory flavors, perfect for a comforting yet exciting weeknight dinner.
Ingredients
Chicken and Seasoning
- 1 tbsp olive oil
- 6 skinless boneless chicken thighs, cut into large chunks
- 2 tbsp peri-peri seasoning, divided
Rice and Vegetables
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 350g basmati rice
- 3 peppers (any colour), sliced into strips
- 3 large tomatoes, deseeded and roughly chopped
- small pack parsley, roughly chopped
- 2 red chillies, sliced (optional)
Liquids and Garnish
- 500ml hot chicken stock
- ½ lemon, cut into wedges, to serve
Instructions
- Brown the chicken: Heat olive oil in a large pan over medium heat. Rub the chicken chunks with 1 tbsp of peri-peri seasoning. Brown the chicken pieces in the pan for about 1 minute on each side until golden. Remove the chicken and set aside on a plate.
- Cook the aromatics: In the same pan, add the finely chopped onion and cook gently on low to medium heat for 8–10 minutes until softened and translucent. Stir in the crushed garlic and the remaining 1 tbsp peri-peri seasoning, mixing well to blend the flavors.
- Add and coat the rice: Add the basmati rice to the pan and stir thoroughly to coat each grain with the aromatic mixture, ensuring the spices stick nicely to the rice.
- Simmer with stock and chicken: Pour in the hot chicken stock, then return the browned chicken pieces to the pan. Add the sliced peppers on top and cover the pan with a lid. Reduce the heat to a gentle simmer and cook undisturbed for about 25 minutes, allowing the rice to absorb the liquid and the chicken to cook through.
- Add tomatoes and finish cooking: Approximately 5 minutes before the end of cooking, gently stir in the roughly chopped tomatoes to combine and allow them to soften and meld with the other ingredients.
- Serve and garnish: Once cooked, fluff the pilaf gently with a fork and sprinkle with roughly chopped parsley and sliced red chillies if using. Serve hot with lemon wedges on the side for squeezing over to add bright acidity to the dish.
Notes
- Use skinless, boneless chicken thighs for juicier and more flavorful meat.
- Adjust peri-peri seasoning according to your heat preference; add more if you like it spicier.
- Adding red chillies is optional but enhances the heat for spice lovers.
- To prevent rice sticking, avoid stirring too much once stock is added.
- You can substitute chicken stock with vegetable stock for a lighter alternative.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
- 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, easy dinner recipe
