Jamie Oliver Chicken Pilaf is made with chicken breast, Pilaf/Pulao rice, mixed vegetables, tomato puree, onions, and fresh herbs. This easy Chicken Pilaf recipe creates a delicious dinner that takes about 40 minutes to prepare and can serve up to 4 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Sausage Cassoulet
- Jamie Oliver Sweet Potato And Chickpea Curry
- Jamie Oliver Kipper Kedgeree
🧡 Why You’ll Love This Chicken Pilaf Recipe:
- Easy to Make: This recipe is simple to follow, even for beginners, making it perfect for a quick and delicious meal.
- Flavorful and Aromatic: The combination of spices, chicken, and fresh herbs creates a rich and fragrant dish that is sure to impress.
- Versatile: You can customize this pilaf with your favorite vegetables, making it a versatile and adaptable meal.
- Healthy and Nutritious: Packed with protein from the chicken and vitamins from the vegetables, this pilaf is a healthy and balanced meal.
- One-Pot Dish: Everything cooks in one pan, making cleanup a breeze and saving you time in the kitchen.
🍗 Jamie Oliver Chicken Pilaf Ingredients
- 2 tbsp oil
- 1 cup (200g) Pilaf/Pulao rice
- 2 cups (480ml) chicken stock (double the amount of rice). You can also use vegetable stock if cooking veggies.
- 200 – 250 g (7 – 9 oz) chicken breast fillets or thigh fillets, cut into pieces
- 2 tsp tomato puree or curry paste of your choice
- 1 large onion, thinly sliced
- Mixed veggies of your choice (such as capsicum, cauliflower, green beans, peas)
- A handful of coriander and fresh basil leaves
- Salt to taste
- 1/2 tsp chili powder
- 2 tsp chicken masala (omit if using ready-made curry paste)
🍲 How To Make Jamie Oliver Chicken Pilaf
- Prepare the Rice: Wash the rice thoroughly three to four times, drain the water, and set aside.
- Cook the Chicken and Onions: Heat the oil in a pan or skillet over medium heat. Fry the onions until they become transparent. Add the chicken pieces and continue frying until they are light brown on the outside and no longer pink inside.
- Add Tomato Paste and Spices: Add the tomato puree (or curry paste) to the pan. If using, add the chicken masala. Stir to combine and cook for about 5 minutes.
- Combine Rice and Cook: Add the washed rice and salt. Stir and cook for another 5 minutes, stirring occasionally.
- Add Stock and Vegetables: Pour in the chicken stock (or vegetable stock). Bring to a simmer. Add the mixed vegetables and stir.
- Simmer: Cover the pan and simmer for about 5 minutes.
- Add Herbs and Finish Cooking: Remove the lid, add chopped coriander and basil, and stir. Cover again, leaving a small gap for steam to escape if the lid doesn’t have a hole. Cook for around 20 minutes, or until the rice is done.
- Serve: Sprinkle with more chopped coriander leaves and serve hot.
đź’ Recipe Tips
- Rinse the Rice Well: Make sure to wash the rice thoroughly to remove excess starch. This helps the rice cook evenly and prevents it from becoming sticky.
- Cut Chicken Evenly: Cut the chicken pieces into similar sizes. This ensures they cook at the same rate and stay tender.
- Adjust Spice Levels: Taste as you go and adjust the amount of chili powder and curry paste to your preference. This helps control the heat and flavor.
- Cook the Rice with Care: Keep an eye on the rice while it’s cooking. Make sure it doesn’t overcook or stick to the bottom of the pan.
- Add Fresh Herbs Last: Add the coriander and basil at the end of cooking. This keeps their flavors fresh and vibrant.
🧆 What To Serve With Chicken Pilaf?
Jamie Oliver Chicken Pilaf goes well with a side salad, roasted vegetables, naan bread, and yogurt sauce. It can also be served with cucumber raita, pickled onions, lemon wedges, and grilled paneer for a tasty and full meal.
🎚 How To Store Leftovers Chicken Pilaf?
- Refrigerate: Store the pilaf in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the pilaf in a freezer-safe container and freeze for up to 1 month. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Chicken Pilaf?
- In The Oven: Preheat the oven to 350°F (175°C). Place the pilaf in an oven-safe dish, cover with foil, and bake for 20 minutes or until heated through.
- In The Microwave: Place the pilaf in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Heat a little oil in a pan over medium heat. Add the pilaf and stir occasionally until heated through, about 5-7 minutes.
FAQs
Can I Use Brown Rice Instead Of White Rice?
Yes, you can use brown rice, but it will take longer to cook. You might need to adjust the amount of liquid and cooking time accordingly.
What Can I Use Instead Of Chicken Masala?
If you don’t have chicken masala, you can use garam masala or curry powder as a substitute.
How Do I Prevent The Rice From Sticking To The Pan?
Make sure to wash the rice thoroughly before cooking. Also, stir occasionally while the rice is simmering to prevent sticking.
Can I Use Leftover Cooked Chicken For This Recipe?
Yes, you can use leftover cooked chicken. Add it after the onions are fried and follow the rest of the steps as usual.
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken Pilaf Nutrition Facts
- Calories 269
- Total Fat 6g
- Saturated Fat 0.625g
- Trans Fat 0g
- Cholesterol 44mg
- Sodium 644mg
- Potassium 112mg
- Total Carbohydrate 35.5g
- Dietary Fiber 3.8g
- Sugars 2.62g
- Protein 23.62g
Jamie Oliver Chicken Pilaf
Description
Jamie Oliver Chicken Pilaf is made with chicken breast, Pilaf/Pulao rice, mixed vegetables, tomato puree, onions, and fresh herbs. This easy Chicken Pilaf recipe creates a delicious dinner that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Rice:Â Wash the rice thoroughly three to four times, drain the water, and set aside.
- Cook the Chicken and Onions:Â Heat the oil in a pan or skillet over medium heat. Fry the onions until they become transparent. Add the chicken pieces and continue frying until they are light brown on the outside and no longer pink inside.
- Add Tomato Paste and Spices:Â Add the tomato puree (or curry paste) to the pan. If using, add the chicken masala. Stir to combine and cook for about 5 minutes.
- Combine Rice and Cook:Â Add the washed rice and salt. Stir and cook for another 5 minutes, stirring occasionally.
- Add Stock and Vegetables:Â Pour in the chicken stock (or vegetable stock). Bring to a simmer. Add the mixed vegetables and stir.
- Simmer:Â Cover the pan and simmer for about 5 minutes.
- Add Herbs and Finish Cooking: Remove the lid, add chopped coriander and basil, and stir. Cover again, leaving a small gap for steam to escape if the lid doesn’t have a hole. Cook for around 20 minutes, or until the rice is done.
- Serve:Â Sprinkle with more chopped coriander leaves and serve hot.
Notes
- Rinse the Rice Well:Â Make sure to wash the rice thoroughly to remove excess starch. This helps the rice cook evenly and prevents it from becoming sticky.
- Cut Chicken Evenly:Â Cut the chicken pieces into similar sizes. This ensures they cook at the same rate and stay tender.
- Adjust Spice Levels:Â Taste as you go and adjust the amount of chili powder and curry paste to your preference. This helps control the heat and flavor.
- Cook the Rice with Care: Keep an eye on the rice while it’s cooking. Make sure it doesn’t overcook or stick to the bottom of the pan.
- Add Fresh Herbs Last:Â Add the coriander and basil at the end of cooking. This keeps their flavors fresh and vibrant.
Jamie Oliver Chicken Pilaf