Peri peri chicken pilaf

Prep 10 min
Total 35 min
Serves 4 to 6



skin-on, bone-in chicken thighs, patted dry
2 tbsp
peri peri spice blend, such as President’s Choice
2 tsp
onion, chopped
1 cup
basmati rice
tomatoes, chopped (2 1/2 cups)
1 cup
low-sodium chicken broth
1/2 tsp
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.

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.


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

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