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Chicken Pilau

Submitted by West Africa Cooks on Tue, 2017-02-28 09:24


6 Servings
SourceV. Challenor
Prep time
Cooking time
Total time


Serves 6.


chicken (large)
1 3⁄4 pint
chicken stock
8 ounces
parboiled rice
onions (chopped)
1 pound
sweet peppers (sliced large)
2 cloves
garlic (crushed 2-3)
2 tablespoons
curry powder
parsley (chopped)
1⁄2 pound
green peas
1⁄2 pound
kernel corn
salt and pepper


How to make and cook Chicken Pilau?

1. Boil chicken. Add a little salt, pepper, a quartered onion, bay leaf and oil to the water. Cook until done. Allow to cool in water, then remove, and reserve water. Take the meat off the bone and cut into bite-size pieces, not too small.

2. Cut the bacon up into 1/2-inch pieces, slice the pepper and chop the onions. Fry the bacon first then remove and reserve. Fry the onions and peppers separately and reserve.
3. Add the rice to the pan and a little oil, if required, and cook until transparent. Add about pts. of chicken stock, bring to the boil and simmer uncovered for 10 minutes. Add the chicken with salt, pepper, parsley, bacon, onion, sweet pepper, crushed garlic and curry powder. Simmer for a further 10-20 minutes covered, stirring frequently.
4. The pilau is ready when the liquid is absorbed and the rice tender. Finally, add the green peas and corn, and mix in.

This is an easy dish for informal entertaining buffet style and can be served with a salad and hot French bread.

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