SwahiliOne-Pot
Chicken Pilau
Aromatic spiced rice cooked with tender chicken — a Swahili coast classic enjoyed across Kenya.
1 hr Serves 6Medium
Instructions
- 1
Fry onions until deep golden; remove half for garnish.
- 2
Brown chicken on all sides.
- 3
Add tomatoes, pilau masala, cinnamon, cardamom. Cook until fragrant.
- 4
Add drained rice, stir to coat with spices.
- 5
Pour in stock. Boil, then reduce to lowest heat.
- 6
Cover tightly, cook 20 min. Garnish with fried onions.
Chef’s tips
- Deeply caramelised onions are what give pilau its signature brown colour — be patient.
- Soak the rice for 20 minutes so the grains stay separate and fluffy.
Frequently Asked Questions
Which chicken cut is best for pilau?
Boneless thighs are best — they stay juicy through the long cook and add more flavour than breast. Bone-in pieces work too for an even richer pot.
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