Jamie Oliver Chicken Pilaf

The name alone makes me think of spice hanging thick in a warm kitchen, rice steaming and slightly sticky, that smell of onions and tomato catching at the back of the throat just before it turns sweet. I didn’t expect much, honestly. Chicken and rice. But this thing… it surprised me. It’s one of those dishes where everything clings together in the best way—each bite feels like it knows what it’s doing. Anyway, it’s a proper one-pot comfort fix. Inspired by Jamie Oliver.

What You’ll Need

• 2 tbsp oil (any mild variety; avoid strongly flavored oils)
• 1 cup long-grain rice (pulao or pilaf type)
• 2 cups stock (chicken for richness, or vegetable for a lighter option)
• 200–250 g chicken (preferably thigh, but breast works too)
• 2 tsp tomato purée or your favorite curry paste
• 1 large onion, thinly sliced
• Mixed vegetables (e.g., peas, green beans, cauliflower – whatever you have on hand)
• A handful of fresh coriander leaves
• A handful of fresh basil leaves
• Salt, to taste
• ½ tsp chili powder (optional, for heat)
• 2 tsp chicken masala (omit or adjust if your curry paste is already spicy)

How I Made Jamie Olivers Chicken Pilaf

1. Start with the rice. Wash it like you mean it. Three or four times. The water will go cloudy, then clearer. When it’s clean enough to see the bottom of the bowl, you’re done. Let it sit, drained.
2. Then the pan. Oil in. Medium heat. In go the onions—don’t rush this. You want them translucent and just flirting with golden. Add the chicken. Stir it like you care. Brown it up a bit, make sure it’s not pink anymore. That part matters.
3. Time for flavour. Tomato purée goes in. Or the curry paste, if that’s your vibe. Stir. Get the heat under it. Let it cook out a little, lose that raw tang. Add chicken masala now if you’re doing that. The smell? Insane.
4. Now rice. Toss it in. Salt too. Stir it all. Let the rice soak up the spiced oil and onion. Feels right. Cook it like that for a few minutes. Not too long. Just to toast it.
5. Pour in the stock. All of it. Bring it to a simmer. Chuck in your chopped veg. Stir again. Lid on. Let it simmer five minutes. That’s the bit where it all starts to settle in together.
6. Take the lid off. Herbs go in now. Coriander and basil. Chop them rough. No need for finesse. Stir them through. Lid back on but leave a gap—steam’s gotta escape somehow. Let it go for 20 minutes. Don’t peek. Not yet.
7. When the rice is done, it tells you. Fluffy but firm. No puddles left at the bottom. Herbs still green. Heat off. Lid off. Big handful of coriander over the top, just because it’s beautiful. Serve it hot.

Why I Love This Recipe

There’s something quietly joyful about a dinner that doesn’t try too hard but still hits every note. Made this on a Tuesday, not expecting anything beyond edible. My partner went quiet after the first bite—always a good sign. The rice wasn’t perfect, a bit sticky in places, but the flavour? Deep. Like it had been simmering in my kitchen all day. And the cleanup—blessedly simple. One pot. Done.

Recipe Tips

• Wash the rice. No excuses. It makes or breaks the texture.
• Go for chicken thighs if you’re after tenderness. Breast can dry out if you look at it wrong.
• Adjust the heat as you go. That chili powder creeps up.
• If the rice looks like it’s sticking or drying too fast, splash in a bit more stock.
• Herbs go in late. Always. Keeps ‘em punchy and alive.

How To Store This Jamie Chicken Pilaf

• At Room Temp: Not long. Maybe an hour or two, tops. It’s got chicken. Be safe.
• In the Fridge: Sealed up tight, it’s good for three days. Still tastes solid cold, weirdly.
• Freezer: Yep. A month or so. Pack it flat in a zip bag. Defrost in the fridge when you remember.
• Reheating: Oven works if you’ve got patience. 350 degrees, 20 mins, cover it with foil. Microwave is faster—just stir halfway. Stove works too—little oil, gentle heat, slow and steady.

Let’s Answer a Few Questions! (FAQs)

Can I use brown rice?
Sure. It takes longer and needs more stock. But yeah.

No chicken masala on hand?
Garam masala will do. Or even just a decent curry powder.

Sticky rice?
You probably skipped the rinse. Or used too much liquid. Or maybe it just wanted to stick. It happens.

Already have cooked chicken?
Throw it in after the onions. Just enough time to warm through.

Nutrition Facts (per serving)

• Calories: around 270
• Carbs: 36g-ish
• Protein: a strong 23g
• Fat: about 6g
• Sugar: 2.5g
• Fiber: 4g

Try More Recipes:

• Jamie Oliver Veggie Tagine
• Jamie Oliver Jambalaya
• Jamie Oliver Lamb Heart Recipe