• Mains

Chicken & Chorizo Pilaf

Preparation Time15 minutes
Cook Time30 minutes


  • 1 tbsp olive oil
  • 3 skinless chicken thigh fillets, cubed
  • Pinch of saffron
  • 1 onion, finely diced
  • 2 chorizo sausages, diced
  • 1 red capsicum, diced
  • 1 clove garlic, finely chopped
  • 40 gm unsalted butter
  • 2 cups basmati rice, rinsed
  • 3 cups (750 ml) chicken stock
  • 1 tsp fine salt
  • Freshly ground black pepper
  • 1 cup corn kernels, about 2 cobs
  • ½ cup flat leaf parsley, roughly chopped
  • ⅓ cup flaked almonds, toasted
  • Greek yoghurt for serving, optional


  • Place the saffron in a mug and half-fill with boiling water (about 150 ml) allow to stand. Meanwhile, heat a large non-stick frypan fitted with a lid over high heat, add oil and cook chicken thighs until browned all over and cooked through.
  • Reduce the heat to medium, add the onions and chorizo to the pan and cook for about 7 minutes until the onion is soft and the chorizo has begun to crisp, add the capsicum and garlic and cook for 1-2 minutes before adding the butter and rice; stir to coat.
  • Pour in the saffron and chicken stock, salt and freshly ground pepper and stir. Sprinkle the corn over the top of the rice; cover with a tight-fitting lid, reduce the heat to a low simmer and cook for 12 minutes or until the rice is tender.
  • Once it’s cooked, leave the pilaf to stand, covered, for 10 minutes to allow any excess steam to be absorbed – this makes for a fluffier pilaf. Stir the pilaf with a fork to combine and serve scattered with fresh parsley, toasted flaked almonds and a dollop of Greek yoghurt.


Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au