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
Scale
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
