Chicken & Tomato Pilaf

Pilaf is a traditional rice dish, beautifully spiced and hearty. It is a dish enjoyed far and wide, from the Middle East, to Western Europe and across India.

At a glance

Approx 40 mins
Serves 4 - 6 people


  • 2 tbsp olive oil
  • 1kg chicken Maryland’s, cut in half
  • 20g butter
  • 1 small brown onion, finely chopped
  • 2 sprigs thyme
  • 1 tsp tomato paste
  • Finely grated rind of 1 lemon
  • 1¼ cups Basmati rice
  • 1 punnet cherry tomatoes, cut in half
  • Salt and freshly ground black pepper
  • 1 tsp smoked paprika
  • 400ml chicken stock
  • ¼ cup chopped parsley
  • Grated Parmesan to serve

Click here to see which ingredients are on special.


  1. Heat half of the oil in a large non-stick sauté pan over a moderately high heat and cook the chicken for 5 minutes on each side or until golden. Remove and set aside
  2. Add the remaining oil and the butter and melt over a moderate heat, then add the onion and thyme and cook for 3-4 minutes or until onion begins to soften.
  3. Add the paprika, tomato paste and lemon rind and stir for another minute. Add the rice and chicken stock and stir to combine.
  4. Add the chicken, pressing it down into the rice, pouring in any juices that have collected. Season with salt and pepper, cover and cook over a very low heat for 30 minutes.
  5. Fluff up rice with a fork then sprinkle with extra smoked paprika, parmesan cheese & parsley. Serve immediately