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Peri-peri chicken pilaf

A low-fat spicy chicken one-pot with peppers, tomatoes and fresh red chillies - three of your five-a-day

  • Prep: 20 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 549
  • Carbohydrates 81
  • Saturated Fat 2
  • Sugar 10
  • Protein 20
  • Fat 10
  • Fibre 7
  • Salt 3.4

Nutrition per serving

  • Calories 549
  • Carbohydrates 81
  • Saturated Fat 2
  • Sugar 10
  • Protein 20
  • Fat 10
  • Fibre 7
  • Salt 3.4

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 you like), 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

Method

  1. 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.

  2. 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.

  3. 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.

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