Peri Peri Chicken Pilaf
79
- Prep Time10 min
- Total Time35 min
- Makes4 to 6 servings
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.
Ingredients
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)
Instructions
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.
Nutrition (per serving)
Calories 507, Protein 27g, Carbohydrates 34g, Fat 29g, Fibre 3g, Sodium 555mg.
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.
Get more recipes to use up that bag of frozen peas.
Get more of our best chicken thigh recipes.
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