One-pot Chicken Pilaf

Servings 1


  • 125 g skinless chicken thighs
  • spray oil
  • ¼ brown onion finely chopped
  • 2 teaspoons curry paste
  • ¼ cup basmati or long-grain rice
  • cup chicken stock
  • ½ cup water or wine
  • 1 carrot scrubbed, diced
  • 1 cup frozen mixed vegetables
  • 1 cup frozen spinach


  • Cut chicken in chunks. Heat a non-stick pan with oil spray and cook onion until softened. Add chicken and cook for 2-3 more minutes to brown meat.
  • Stir in curry paste and rice and cook for 1 minute.
  • Add stock, water, carrot and mixed vegetables. Bring to the boil then lower heat, cover and cook for 10 minutes. Stir in spinach and cook for 5 more minutes or until stock is absorbed and rice, tender. Serve.


Calories: 533kcalProtein: 39gFat: 13gFiber: 11g
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