Chilli Chicken Pilaf

A great way to change up chicken and rice and salad, which to be honest I could eat every day.

Feel free to add your herb of choice. Parsley, coriander or dill all work fantastically with this dish.

It’s perfect as a side for bbq’s too but we love it for lunch the next day. Quick, simple, delicious and healthy.

Serves 4


2 tablespoons chilli olive oil

2 cloves garlic – minced

Thumb sized piece of ginger – grated

1 red chilli – sliced into thin strips

2 chicken breasts

1 onion – sliced

300g basmati rice

750g vegetable stock

1/2 teaspoon salt and cracked black pepper to season

1 teaspoon cumin

2 teaspoons chilli flakes

Splash of dry white wine

3-4 broccoli stalks – chopped into small pieces


Add your chilli oil, garlic and ginger to a large frying pan and add your onions. Slowly cook the onions so they are all soft and translucent. Now set them aside on a separate plate, leaving the oil still in the pan.

Add your chicken strips, fresh chilli slices, cumin and chilli flakes to the pan. Stir all around and make sure your chicken is almost cooked through. Usually about 5-6 minutes or so. Now add the rice to the pan and stir to coat in the oil. Slosh in your splash of white wine.

Pour in your hot vegetable stock, add your little broccoli pieces and simmer gently until your rice is fully cooked usually about 20 mins.

Tip: Lovely served with extra fresh red chilli if you’re brave enough and a wedge of lime each.