Peri peri chicken pilaf



10 min


35 min


4 to 6

Peri peri chicken pilaf

Photo, Erik Putz.

Our chicken pilaf gets a kick from peri peri, a Portuguese or African spice blend made of dried chilis, garlic and citrus peel. This simple pilaf takes only 45 minutes from start to finish, and is rich in immune-boosting zinc to boot.


  • 8 skin-on, bone-in chicken thighs , patted dry
  • 2 tbsp peri peri spice blend , such as President’s Choice
  • 2 tsp olive oil
  • 1 onion , chopped
  • 1 cup basmati rice
  • 3 tomatoes , chopped (2 1/2 cups)
  • 1 cup low-sodium chicken broth
  • 1/2 tsp salt
  • 1 cup frozen peas , thawed
  • 1/4 cup chopped cilantro , (optional)


  • SPRINKLE chicken with peri peri. Heat a large deep frying pan over medium-high. Add oil, then chicken, skin-side down. Cook until browned, 3 min per side. Transfer to a plate.
  • ADD onion to pan and cook, stirring frequently, until softened, 3 min. Stir in rice until combined, then tomatoes, broth, salt and 1/4 cup water. Return chicken and any juices to pan. When mixture starts to boil, reduce heat to medium-low and cover. Simmer 10 min.
  • SPRINKLE peas over rice mixture. Continue to cook until chicken is cooked through, 5 more min. Remove from heat and let stand 10 min. Garnish with cilantro.

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Nutrition (per serving)

  • Calories
  • 507,
  • Protein
  • 27 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 29 g,
  • Fibre
  • 3 g,
  • Sodium
  • 555 mg.
  • Excellent source of
  • zinc

Kitchen Tip: Also known as piri piri, peri peri is a Portuguese or African spice blend made of dried chilis, garlic and citrus peel. Loblaw’s Black Label makes it, and so does Club House.